scone – Clinical Alimentary

These are tasty little treats but not for every day as they are quite high in fat. Lancashire cheese is sharp and goes very well with these scones along with the almond yogurt of course! I chose crumbly Lancashire instead of creamy Lancashire so it can be very easily crumbled before adding it to the mix.

Ingredients

250g gluten free Plain flour
2 1/2 tsp gluten free baking powder
1/4 tsp xanthan gum
100g butter
5 or 6 springs fresh thyme
100g Lancashire cheese
50g Lancashire cheese for sprinkling on the scones
1 egg (and one for brushing)
100g almond yoghurt
seasoning.

Method

Sieve the dry ingredients into a bowl and mix well
Add the butter using the rubbing in method
Crumble the Lancashire cheese and remove the stalks from the thyme, add to the dry ingredients
Add the egg to the yoghurt and add to the mix, add slowly as you can always add more but not take it away!
combine and on a floured surface roll to about 2.5cm thick and cut out using a cutter
Brush with beaten egg and add a small amount of crumbled cheese to each one.
Cook for 20 minutes at gas make 6/200 degrees C

Makes 9 scones.

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.