Afternoon tea is an English tradition that is now only consumed for a birthday or other celebrations and one of my favourites for a treat. It should contain sliced sandwiches, a scone with jam and small cakes. The following is a recipe for plain scones.
Ingredients
250g of gluten-free self-raising flour
50g of olive oil based spread
50g of castor sugar
1 pinch of salt
40mls of milk
1 egg
(1 egg to use for an egg wash and sugar for coating the scone.)
Method
1. Weigh out the flour and add the olive oil based spread, sugar and salt to the bowl
2. Rub the margarine into the flour until you have a small crumb
3. Add the egg and milk and bring the mix together – remember the more work you put into this the better the mix will stay together, it really is not like working with wheat flour!
4. Roll out to a 1.5 cm thickness and cut out scones.
5. Wash with egg and sprinkle with sugar and bake in an oven for 15-20 minutes at gas mark 6 22o°C.
You could add a teaspoon of gluten-free baking powder to increase the rise of the scone – I didn’t – as I tend to feel that you can taste baking powder in scones if you use too much.
Clinical Alimentary 
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