Free-From: GF Sultana Scones

I may have to think more carefully about what I eat these days but that’s definitely not going to stop me from enjoying the things I love and there’s nothing more comforting than settling down with a nice scone and a cuppa (leave the cream though). Scones were very regularly consumed by me prior to my gluten intolerance and it’s these amongst many other things that I’ve been learning to find an alternative for.

Another recipe I’d been putting together had called for rice flour and on popping it back in the cupboard I noticed it had some recipes on the back including one for sultana scones. Result! Although I was naturally wary because I can’t bake to save my life and gluten-free baking is a bit of a leap of faith. Undeterred I thought that the worst that could happen is that I’d waste half an hour of my time and fill the bin so decided to have a go.

Here’s the recipe which you can find on the back of Dove’s Farm Rice Flour packets (although I couldn’t seem to find it anywhere online when I trawled):

Preheat the oven to 180c/160c for fan

250g rice flour
5tsp baking powder
2tsp Xanthan gum
50g oil
1tbsp golden syrup
75g sugar
100g sultanas
1 lemon
1tbsp milk (or vegan alternative)
Water

-Sieve the flour, baking powder and xanthan gum into a bowl
-Pour in the oil and syrup then mix with a fork until the mixture resembles breadcrumbs
-Add the sugar and mix well
-Stir in the sultanas
-Squeeze the lemon into a measuring jug then add water to reach 250ml of liquid
-Add the liquid to the mixing bowl stirring to form a soft dough mass
-Drop spoons of dough onto a parchment lined baking sheet in 12 neat piles
-Brush milk over each dough mound smoothing the surface
-Bake in a pre-heated oven for 25-28 minutes

It was quite strange to bake with this “batter” as it had the consistency of shaving foam and I really wondered what would happen in the oven. It’s far too soft to use a scone cutter so I think next time to give them more height and keep them round I would use some rings on the baking tray. Appearance-wise it’s definitely more rock cake than scone but well, who cares? They were perfectly moist and delicious and smeared with some Bonne Maman Strawberry and Wild Strawberry jam you’d be non the wiser. Anyone for tea?

As with most gluten-free baked goods, they tend not to keep as well as normal baked items so either eat on the day or the next day maximum for best freshness otherwise you may find they go a little chewy.

And PS, a little behind the scenes shot of who was just out of reach…

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