Scone and tea anyone?
I have a confession: I have a thing about scones. They are just so delicious. It’s a cookie and a cake. Both crispy and crumbly and soft. It’s like all baked things rolled into this perfect combination!
It took me years to master my own scone recipe but now it is achieved. Box ticked. My recipe is a combination of white rice flour, tapioca, potato, almond flour, and buttermilk. They don’t rise hugely, but still plenty big enough to cut in half, smear on some butter, a dollop of mixed berry jam and cream.
Order now available
Now you can order your freshly baked scones. I will only do them for same day delivery/collection as they really are best on the day of baking. They will be okay the next day, but I only recommend two days storage tops.
They are best eaten warm out the oven as described above.
Premix also available to purchase
If you fancy making your own scones, freshly baked and enjoyed straight out the oven while warm, then you can purchase my premix and follow the instructions on the back. You will need a few ingredients yourself : buttermilk, egg and butter.
Here is a detailed photo instruction for you to refer to should you purchase my premix
Instructions:
- Preheat your oven to 200 c.
- Add the premix to your food processor fitted with the blade attachment.
3. Add the butter and process until it resembles breadcrumbs.
4. Add the egg and buttermilk and process on high until the mixture forms a ball
5. Take it out and lightly flour your surface (use some white rice flour) Pat out the dough into a square shape until it is about 3cm thick.
6. Using a round cookie cutter (about 6mm) Cut and twist and place each shape on a baking tray lined with a sheet of baking paper. After cutting, scrape together the remaining dough, and form a tight ball of dough again by hand. Then repeat the patting out until 3cm thick and cut out more. Repeat this until all the dough is used. If you use a 6mm cookie cutter, you will end up with 12 scones. A bigger cookie cutter and you will end up with less scones that will be bigger.
7. Place your baking tray in the oven (middle shelf) and time about 15-18 minutes. Watch them closely after the 15 min mark. The top will start to go slightly brown and they will look like they are cracking slightly on the sides, you know they are ready when this happens. (don’t cook them till completely brown on top, otherwise they will be dry and not nice at all). These scones don’t double in size, but rather rise just enough to still cut in half.
8. Take them out the oven and you can quite easily eat them while still hot. Cut in half and lather with butter, jam and whipped cream!
I hope you enjoy this new gluten free treat whether you order from me or purchase the premix!
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