I know that gluten free seems to be the current trend in eating at the moment. But for coeliacs and people with a sensitivity to gluten it’s not just a trend.
And actually I’ve decided we need to have afternoon tea on a sunday more often as we all found ourselves sitting around the table eating and talking. For a lot longer than was necessary for these photos. The kids had lemonade in their china tea cups and perfected their little pinky in the air.
And a proper afternoon tea needs scones. I’m a sucker for a warm scone with jam and cream. I can throw my entire diet out the window if I know that there will be warm scones with jam and cream. But I haven’t made gluten free ones before. The trick to scones is not overmixing your dough and not overcooking them. Mine might look a bit light on top but they were beautifully soft and perfectly cooked inside after 13 minutes in my oven.
And of course you can’t have scones without cream. I whip mine in the kitchen aid for a couple of minutes, I also like to pop icing sugar into my cream while I’m whipping it. Be sure to check that you are using pure icing sugar as icing mixture can contain gluten.
some tips if you need to avoid gluten
work out how to make your favourite meals gluten free
gluten free pastas are delicious and most of the time no one would know it’s gluten free
always read labels
if in doubt search the internet to see if it’s safe to eat on a gluten free diet
rice is a wonderful food that is naturally gluten free and kids love sushi, fried rice and more
tamari is a great replacement for soy sauce which contains wheat
gluten free biscuits and snacks are great to keep in the pantry for when a friend comes over
keep a loaf of gluten free bread in your freezer to make it last longer and then use it as needed
- 3 cups Free From Gluten Self Raising flour
- 1 Tablespoon caster sugar
- 1 Tablespoon butter (room temperature)
- 150mls cream or milk
- 150mls water
- thickened cream and jam to serve
- Sift the flour and sugar into a bowl or place into a mixer and add in butter. Rub in the butter (or process in your mixer).
- Mix in the cream/milk and water and gently combine in with a knife. Don't overdo it. You want a nice sticky mixture.
- Tip out onto a floured mat or work surface and using your hands (covered in flour) make into a flattened round.
- Using a small round cup or glass or cutter you will cut out about 12 or 13 rounds and place next to each other on a baking tray lined with baking paper
- Brush with a little milk on the top of the scones.
- Bake in a 220C oven for 8-13 minutes until lightly golden on top. Don't leave them in too long as I find they are overdone.
- a little tip for soft scones is to have the scones resting against each other while they bake
- Serve with some whipped cream and strawberry jam.