Nothing for me beats Afternoon Tea, with beautiful scones, clotted cream and strawberry jam! For Mothers day this year I was going to do my mum and my mother-in-law afternoon tea, unfortunately one was poorly and one decided to go on holiday on Mothers Day! So instead I decided to make afternoon tea for her to take and have once she has arrived at the holiday cottage in Angelsey! So I set about making some scones. I have another recipe on my blog for scones but I am always looking to improve my recipes and when someone shared a recipe for scones on a coeliac Facebook page that they had got from a tearooms that does afternoon tea, I got my cooks note book and jotted down the ingredient quantities! I don’t know if the method is the same as the one I did but I’m sure the results must be the same. Unfortunately I don’t know who it was or which tearoom it was who shared their recipe but these scones were the result of that recipe! I have since found out that the tearoom was Lyndhurst Tea House so a big thank you to them for sharing their recipe…their tearooms looks fabulous, and I have been informed their scones are absolutely delicious!
Gluten Free Scones!
(Makes 12 large scones)
- 680g Gluten free self-raising flour
- 230g Butter
- 1 teaspoon salt
- 4 teaspoons Xanthan gum (I use Doves Farm)
- 8 tablespoons Caster sugar
- 4 eggs
- 250-300mls approximately milk
- 2 lightly greased baking sheets
- Cooling rack
- 7cm Cookie/Pastry cutter
- Preheat the oven to 200°C / Gas 7
- Place flour, Xanthan gum and butter in a large mixing bowl and rub together with your fingertips until the mixture resembles fine bread crumbs.
- Mix in the caster sugar until well combined
- Break the eggs into a jug and add the 200mls of the milk and beat together
- Gradually add all but 2 tablespoons of the egg and milk mixture to the dry ingredients and combine with a table knife. If needed add some of the remaining milk to the mixture until a moist dough is formed (you may or may not need to add a little of the milk to get the correct consistency)
- Gather the dough together to form a ball. It’s vital you do not handle the dough too much as this will cause the scones to be dense and heavy.
- Dust the worktop lightly with gluten free flour
- Tip out the dough onto the dusted work top and gently press down the dough with your hands to approximately 2cm
- Cut out the scones by pushing the cutter directly down and without twisting it, this will help the scones to rise evenly. Try to cut out as many scones as possible so the dough is not handled or rolled too much. Draw the remaining dough together, press to 2cm again and cut out more scones. Repeat until all the dough has been used.
- Place the scones on the greased baking sheets
- Glaze the top of the scones with the remaining beaten egg and milk mixture, ensuring the egg does not go down the sides as this will cause them to raise unevenly.
- Bake for 15 to 20 minutes until golden brown.
- Place on a wire rack to cool
So, is it jam then cream…….or cream then jam? However you eat them and however you pronounce them…..
Make sure you
Eat & Enjoy them!