It may be National Cream Tea Day coming up but that shouldn’t stop you being able to enjoy it any day of the week 😀
I have a new recipe for gluten free scones, from the previous version. These are more robust and probably a little less expense to make as they contain no cream.
If you have all the ingredients together you can have these made, baked and slightly cooled within about 45 minutes. Of course, they can be cooled and warmed later to enjoy.
Preheat the oven to 200c for a fan assisted oven and line a baking tray with greaseproof paper. The recipe makes about 7 scones using a 7cm round cutter.
70g dried fruit – soaked in boiling water for 15 minutes, drained and cooled.
240g Gluten Free self raising flour
40g gluten free strong white flour
1 level teaspoon of xanthum gum
1/2 teaspoon of baking powder
60g caster sugar
1 teaspoon vanilla essence
milk for brushing
Start by beating the egg, milk and essence together and put to one side, with the soaked and cooled fruit.
Sieve the flours and powders together into a bowl, to ensure they are thoroughly combined. Then rub in the butter until you have a mix that resembles fine breadcrumbs. Stir in the sugar, then pour in the milk mix.
It will be very wet and sloppy, but fear not, the flours will soak up the liquids whilst you continue to bring together for a minute or so.
Tip the mix out onto a well floured surface and bring together to form a flattened, round dough ball of about 3cm deep. Cut out the shapes with the cutter, bring the mix together again to cut more rounds out. Repeat until the mix has been used up. For the last round you may have to go free-style.
Place the scones onto the prepared baking sheet, brush with the extra milk and place into the oven. Bake for approx 16 – 20 minutes until bronzed on top and an inserted skewer (into the side) comes out clean.
Cool on the tray and transfer to a wire rack, once cool enough to do so.
Slice and enjoy with your favourite jam and clotted cream. We prefer the cream on top 😀