Fruit Scones


  • 340g Plant S Yellow Pea Flour
  • 5 ½ tsp gf baking powder
  • ½ tsp xanthan gum
  • 85g cold butter (cubed)
  • 4 tbsp caster sugar
  • 75g sultanas
  • 175ml milk
  • 3tsp lemon juice
  • 1 ½ tsp vanilla extract
  • 1 large egg (beaten)


1. Preheat the oven to 200 °C. Line a baking sheet with parchment paper and place it in the oven to heat up.
2. In a large mixing bowl, mix the Plant S Yellow Pea Flour, baking powder and xanthan gum until combined.
3. Add cold cubed butter and rub in with finger tips until you have formed a breadcrumb consistency.
4. Stir in the caster sugar and sultanas.
5. Gently warm milk in the microwave for 35 seconds on full power or on the hob until it reaches 30 degrees.
6. Add lemon juice to the milk and let it stand for 1-2 minutes until it curdles slightly, stir in the vanilla extract.
7. Make a well in the dry ingredients and pour in the wet ingredients, use a fork to bring the dough together.
8. Put parchment paper on the work surface and dust with flour, turn the dough out of the bowl and fold it a few times then shape the dough into a rough circle that’s 4cm thick.
9. Using a 5cm cutter push down into the dough and lift out the scone with the cutter, gently push the dough out of the cutter.
10. Reround the dough and repeat the cutting until all the dough is used up.
11. Brush the tops with egg wash.
12. Transfer to a hot baking sheet and bake for 12–15 minutes until golden on top.