Hello Dear Reader,
This is just what I wanted whilst I was out and about in St. Ives yesterday but kept my money in my purse and promised myself that I could and would make this when I got home. Afternoon tea is an elaborate affair of sandwiches, quiches, scones and cream and dainty cakes all served with a pot of tea and hopefully refills. It's all very 'now'. Here in Cornwall, we've been having a 'cream tea' for as long as I can remember. We're supported of the National Trust and used to share a cream tea when we visited. It's difficult to get a gluten free version when we're out so I usually just opt to admire from afar and go without and eat when we get home!
Here's my recipe for gluten free scones
Set the oven to 200C
250g of gluten free flour
50g of sugar
50g of butter
2 tsp of GF baking powder
1 egg
125ml of milk
1.Add the baking powder to the flour
2. Rub the butter into the flour.
3. Beat the egg and milk together
4. Add to the mixture and mix well to form a dough.
5. Pat down, no need to roll.
6. Cut out with cutter, this should make eight scones.
Bake for ten minutes.
Cool, but great eaten still a bit warm.
Serve with cream and jam and of course, plenty of tea. Best eaten here in Cornwall with the sun out, in the garden looking at the camelias in flower. Traditionally eaten with Cornish clotted cream but I didn't have any so I whipped up some double cream.
Over to you Dear Reader, what type of scones do you make? Cheese, fruit or plain? I sometimes make GF cheese scones to have with soup instead of bread.
I look forward to hearing from you.
Until tomorrow,
Love Froogs xxxx