Fluffy Gluten- Free Scones
Mum's Favorite Scones
For me the epitome of self- care is a good strong cup of tea, and a scone brimming with cream and strawberry preserves. My mum and I had tea time almost every single day. It was much more than tea, it was the time we truly connected most as mum and daughter. Naturally, tea and scones soothes my soul when I am sad. And fills my bucket with joy on happy days. When gluten left my life, I was worried that scones were a thing of the past. Luckily these scones are gluten -free and taste just as good as the original recipe.
Baking Temperature: 400 Baking Time: 20 minutes
Ingredients:
3 teaspoons baking powder
¼ teaspoon baking soda
2 cups Gluten Free Flour ( I used King Arthur’s Gluten Free Flour Blend)
5 Tablespoons cold butter cut into cubes
1 egg
¾ cup milk
1 cup heavy cream
Strawberry jam
Directions:
1.In a large bowl combine the baking powder, baking soda and flour together.
- Rub the butter into the dry ingredients using your fingertips until the mixture resembles course sand.
- In a separate bowl whisk the milk and egg together, ( reserving 1 Tablespoon, set aside. ) Add the remaining liquid to the flour mixture
- Stir together until a soft ball in created
- Dust a silicone mat or countertop with flour kneading the dough gently. Roll out until ¾ inch thickness is achieved. Cut nine scones using a wine glass or a biscuit cutter.
- Place scones on a prepared baking sheet ( non- stick is best). Brush the tops of each scone with the tablespoon of milk and egg that was reserved in step 3.
- Bake and cool entirely
- While the scones are baking in a bowl of a stand mixed or using a hand mixer whisk the heavy cream together until stiff peaks form.
- Once cooled, slice each scone in half. Top one half with strawberry preserves and the other half with the heavy cream. Prepare a cup of tea and enjoy!
Try this clotted cream recipe from the Spruce Eats for an even more authentic tea time experience.
-Patience
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