Gluten Free Scones
A Sunday roast, a good cup of tea, fish and chips; all things that appear in our mind when we think about our Britishness (if that’s even a word). For me, a vital thing on that list is a scone topped with deliciously thick cream and sweet strawberry jam, my mouth is watering just at the thought of it. My husband recently treated me to afternoon tea for our first anniversary, he took me to a posh country house; it had rooms with high ceilings and wonderfully comfortable chairs sat around tables with impeccably white tablecloths. The waiters wearing fancy attire and ever so polite, bringing over cute little cucumber sandwiches with the crusts cut off – I particularly love this because I always leave my crusts….. Then there’s the cute little cakes and endless pots of tea: breakfast tea, Earl Grey, Rooibos and the list goes on and on. Then, my favourite part, the golden brown scones that are still warm, thick clotted cream and little individual pots of jam. Perfection. Anyway a few days later and I am still thinking about those scones so I decided to stop fantasising and actually make some for myself.
- 250g gluten-free self-raising flour
- 1 tsp baking powder
- 50g Vitalite (or butter/margarine if you are not lactose free)
- 50g caster sugar
- 1 egg
- 120ml milk (I use lactose-free milk by Arla)
The first time I made these I forgot to add the sugar so… make sure you don’t do that. First of all the boring tasks of greasing and lining a baking tray and pre-heating the oven at 200 C/gas mark 6. Then put the self-raising flour into a large mixing bowl, and add the baking powder. Next you need to add the Vitalite or butter, whatever you are using, and rub it in with your hands (I really don’t like doing that) until the mixture resembles breadcrumbs then add the sugar and stir it in using a spoon.
Lightly beat together the milk and the egg in a small bowl or jug then add it to the flour mixture. It should then form a dough, it will be a little bit sticky, turn it onto a lightly floured surface and knead it for a few minutes.
Then knead the dough into a circle. That might sound a bit strange but it is better than using a rolling pin. The dough needs to be quite thick so knead it until it is about 3-4cm thick.
I used my biggest fluted round cutter for my scones and made 8 scones but you could use a smaller one and make more.
Transfer them to the baking tray and bake them for about 15 minutes until they have risen and turned a lovely golden brown colour. I think scones are best when they are still slightly warm so I ate mine straight away! I used lactose free cream (obviously you can just use regular cream if you are not lactose intolerant) and strawberry jam on my scones but you could use any jam you like, it might be nice to try a different flavour actually. Maybe I should make some more…Anyway enjoy your gluten-free scones, whether you are eating them with friends or just keeping them all for yourself. I’m actually going to go and make another batch.