16 Aug 2014

Classic Scones | Gluten-Free and Sugar-Free

It is National Afternoon Tea Week and I have such a soft spot for a good old fashioned cream tea.  I have many fond memories of going to this gorgeous little tea room every summer in Dorset with my family. Although I probably spent most of the time climbing the beautiful willow tree there rather than eating, but fond memories nonetheless!

I am never one to turn down a challenge, so I set myself the task of creating scones that were both gluten and sugar-free.  Quite the ask I tell you!  If you read my last post, you will be aware that I had quite a tough time with baking this past week, however I endeavoured to get these scones tasting good (and without a brick-like exterior and a mushy interior).  After blood, sweat and tears, I have finally cracked it! 



What you will need:

225g gluten-free plain flour
4½ tsp baking powder (make sure brand is gluten-free)
1½ tsp xanthan gum
1/4 tsp salt
2 tbsp granulated stevia
55g butter, cold and diced
125ml buttermilk (or whole milk and 1 tsp lemon juice)
1 tsp vanilla essence
3 tbsp milk
1 small free-range egg, beaten


1.  Preheat oven to 220˚C.

2.  Combine the flour, baking powder, xanthan gum and salt in a mixing bowl.

3.  Rub the butter into the dry mixture until it resembles fine crumbs and then stir in the stevia.

4.  Mix together the buttermilk, vanilla and milk in a separate bowl.

5.  Pour the buttermilk mixture into the other ingredients and then stir until it forms a soft dough.

6.  Dust a clean surface with flour and roll out the dough until about 2cm thick.  Using a 5cm cutter dusted with flour, cut out rounds and place on a flour dusted, non-stick baking sheet (or a baking sheet lined with baking paper).

7.  This is optional, but I tend to 'plump' up scones by turning them with the palms of my hands in a sort of lifting motion.

8.  Brush the tops of the rounds with a little bit of the beaten egg and then place in the oven for about 15 minutes.

9.  Remove from the oven and leave on a wire rack to cool.  Once cool, serve with clotted cream and sugar-free strawberry jam.




This recipe has me yearning to be by the beautiful south coast and to leave chilly Yorkshire behind for a while, which is fortunate as I will be visiting in a couple of weeks!  Now the question remains, are you cream or jam first?  It's got to be cream first for me.


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13 comments

  1. These look amazing! I've been looking for some 'healthier' scones for a while. Just discovered your blog and it's lovely, your photos are great xo

    Tilly Enn // A Beauty and Fashion Blog

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    1. Thank you so much, I'd love to see if you give them a go! I'm really pleased you like my blog x

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  2. Those look gorgeous! I haven't eaten nearly enough scones this summer! It might be time to sort that out, don't you think!?

    Owl Girl | A London lifestyle blog

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    1. Oh I think it would be rude not to ;) and thank you! x

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  3. I love a nice cream tea! I actually want to make my own clotted cream, I have cream in the fridge that I want to try it with. Yummy!

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    1. Ooh I've never tried making clotted cream, would love to know if you try it. x

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  4. These look absolutely amazing! This post really has really made me crave scones. I might try your recipe out, if I find xantham gum!

    xx Mimmi, Muted Mornings

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    Replies
    1. Oh thank you so much :) You can get xanthan gum in Waitrose and I think Sainsbury's and you'll find it either with the baking stuff or with Free From. x

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  5. I have been absolutely craving a scone for weeks now, and these look so scrumptious! Piled high with cream and jam, just how I like them!

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    Replies
    1. Thanks so much. Oh yes, always got to have lots of cream! x

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  6. Those look so delicious!!

    ~ Mikéla Davelyn ~
    www.simplydavelyn.com

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