Cream Tea - Gluten Free Scones

Cream Tea is a simple yet luxury treat, and can be used for all occasions.  Coeliac Chef Lorraine King explained how to make gluten free scones and expelled the myth that gluten free means difficulty.

Ingredients:
200 g gluten free self raising flour
75g butter or dairy free alternative
50g ground almond
1 egg, beaten
25g castor sugar
150 ml milk or dairy free alternative
1tsp baking powder
1/2 tsp xanthan gum.
1 egg, beaten to glaze 
1 x parchment lined baking sheet.

Method:

1. Place all the weighed dry ingredients into a large mixing bowl or food processor.
2. Add the butter or dairy free alternative, rub in until a fine crumb.
3. Add the beaten egg, milk or dairy free alternative, gradually until fully incorporated, creating a moist dough.
4. Spoon the scone mix onto a lined baking tray and brush with egg to glaze.
5. Bake at 160c for approx. 10 /15 minutes until golden brown.
6. Serve warm or cooled with preserve and clotted cream or butter.

Bite Sized Tips:

• For Cheesy Scones - Freeze feta & finely grate it to use as lactose free alternative to finely grated dairy cheese. Jill picked this up from the Saturday kitchen on BBC.
• Savoury scones - Replace ground almonds with finely grated Parmesan (contains dairy) or Pecorino cheese which is lactose free made from ewes milk, both are highly flavoured Italian hard cheeses. A pinch of salt, pepper & mustard powder. Mustard Powder is gluten free whereas mustard pre-mixed may contain gluten.
• Any additional ingredients which are heavier, such as fruit or olives add 1/4 teaspoon more baking powder.

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