This was never intended to be a Blog post - indeed, I am so used to my futile attempts at creating a "free from" scone recipe that a) rises and b) stays moist that I only gave in and tried once more at the pleas of my scone loving 12 year old. He's only been gluten free a short while (under hospital instructions) and misses them terribly.
So, there was none of that "ok, this is a Blog post so let's get organised, take a photo etc" type of planning. Which if you listen to my husband is probably why it worked.... (in a Shrödinger's Cat if you observe it you change reality kind of way.)
So. Here you go, this is how I made them:-
- Juvela Harvest White mix (you could use any safe flour but rice flour on its own is very dry)
- 2tsp Baking powder
- 1 egg
- 4oz / 100g free from margarine (I used "Pure")
- 1 pot glacé cherries
- 2oz caster sugar
- Oat milk/rice milk/milk substitute of your choice to mix
- Mix the whole box of harvest mix flour and baking powder together with the margarine until it is all thoroughly combined.
- add sugar, cherries and a beaten egg
- start adding the milk, a little at a time. I think I used about 400ml but I'm not certain... you need a dough like consistency
- DON'T attempt to roll out, just pat down and cut scone shapes.
- Bake at 180C for 15 minutes - longer than I usually do, and NOT in a fan oven. (This dries baked recipes out.)
- If you are not feeding
a family of sixthe proverbial five thousand, I recommend halving the ingredients, you could still get away with one egg - or egg replacer which would work even better with a smaller quantity.
- Freeze any leftovers, I suspect they would go dry very quickly
- You can substitute the cherries for fruit of your choice - but in my (extensive) scone making experience cherries can often make a scone recipe become too moist, which was a distinct advantage in this case.
So there you are. Unexpected scone success.
(They can't have been bad - there are none left for tomorrow or the freezer!!!)