The rain fell strong and comfortably around the kitchen as if wrapping the whole house in a blanket of grey wool. I lit the candles, one by one, and thought of my Mother. My mum who so lovingly would wake at all hours of the night and if happened upon one of her four children studying, would promptly turn on the oven and bake us her famous scones. It is a cherished ritual and one I will carry in my heart forever. This was the scene against which I created my fluffy gluten free scone recipe, a recipe I will share with you today, in the hope you too will enjoy the beauty of the moment of baking for another and the satisfaction of a delicious scone in one’s belly.
- 2 cups gluten free flour
- 2 tsps baking powder
- 1/2 cup caster sugar
- Pinch of salt
Turn on the over to 180 degrees celsius. Sift together the dry ingredients in a mixing bowl.
- 100g softened butter cut into cubes
This is the secret to great scones. Rub in the butter into the dry mixture using your fingers. Make sure the butter is well mixed through the dry mixture, sifting it through your fingers.
- 1/2 cup cream
- 1/4 cup milk
Add the wet ingredients carefully to the dry ingredients, mixing it through with a butter knife. Gluten free flour (unlike normal flour) becomes runny very quickly so add the milk slowly and see if you need the full 1/4 cup.
- Knead the mixture in a bowl. Flour up a surface area. Press the mixture out until it is 2cm thick. Using a glass to cut round shapes out of the flat dough.
- Grease a flat round tray.
- Take one of the round shapes, puff it up by running your hands around the circumference. Place on tray and brush the top with milk.
- Repeat until 12 scones are placed side by side on the tray.
Bake for 10-15 minutes. Serve with Jam and Cream. Or my favourite, butter and cheese.