Muffins-02

I really really like scones. I never used to eat this a lot as a child (even though my mother made really yummy scones). As a health conscious family, we just didn’t eat a lot of scones. I must say though, I loveeeee the UK scones with clotted cream and strawberry jam… Yum Yum Yum!

I mostly opt for the healthier option by excluding the clotted cream. However, as a treat once in a while, I do indulge and have some gluten-free scones with a bit of clotted cream & strawberry jam – the 90-10 rule definitely counts here 🙂

Gluten-Free Scones

Ingredients (makes 18 scones):

  • 1 cup gluten-free plain flour
  • ¼ cup white rice flour
  • ¼ cup almond meal
  • 2 teaspoons baking powder
  • a good pinch of sea salt
  • 60ml cream
  • 125ml milk, plus a little extra for brushing
  • 150g dried fruit, such as cranberries or raisins
  • Optional:
    • good quality strawberry jam, to serve
    • clotted cream, to serve

Instructions:

  1. .Preheat oven to 220°C/440°F/gas 7 and line a baking tray with baking paper.
  2. Put the flours, baking powder, almond meal, and salt into a bowl, make a well in the centre.
  3. Combine the cream and milk then pour in to the well and mix just until the dough comes together.
  4. Add the dried fruit and mix into the dough. Do not overwork the dough.
  5. Pat the dough out on a lightly floured surface and use a lightly floured round cutter to cut rounds out of the dough.
  6. Place the rounds touching each other into the lined baking tray, lightly brush the tops with milk and bake for 10 minutes, or until risen and golden.
  7. Break in half whilst warm and serve with strawberry jam and clotted cream.
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