Monday, 21 May 2012

Grain Free Sultana Scones GF SCD

I've always loved making and eating scones and I can make some wonderful gluten-free scones but this is the first time I've tried to make them grain free.   My freezer is bursting with scones at the moment from the trials last week and since I'm the only one at home who is able to eat dairy and eggs, I've been enjoying them on my own!  

Despite the fact that I've enjoyed a fair few Cream Teas over the years, I must admit I prefer to eat my scones with butter and jam. But if you feel like indulging please try them with cream and jam. If you're following the SCD there's no need to miss out on this treat, you can serve them with yogurt cream or coconut cream and home-made sugar free jam. It's easy to make yogurt cream.

Yogurt Cream

300ml organic double cream
600ml organic whole milk

Make the Yogurt Cream according to my instructions for making SCD yogurt but use organic double cream and organic whole milk instead of just milk. For a richer yogurt cream use half double cream and half whole milk.

Please bear in mind that this recipe is a work in progress! I have decided to post it while I continue to develop it further. I'm not one hundred per cent happy with it since, although the taste and texture are good, the finished product is not quite the correct shape. Unfortunately, when cooking with almond flour, in order to get the texture correct, the mixture tends to be a bit sloppy and impossible to shape.

Growing up, the Bero Flour Home Recipe Book was my baking bible. The one in the picture above is only a couple of years old but I still have my original. Before adopting a gluten free diet I always made this very reliable Rich Scone recipe from the book.

However, my finished recipe looks nothing like the original.

Scones GF SCD

240g Ground Almonds
40g Organic Butter straight from the fridge
50g sultanas
2 tblsps mild honey
1 large egg
SCD yogurt cream/yogurt to make liquid to 100ml
½ tsp bicarbonate of soda
¼ tsp sea salt

Heat the oven to 170° C. Measure out the dry ingredients into a bowl. In order to make these scones, I highly recommend using digital scales.

Add the butter and chop with a knife into the almond flour.

Using your fingertips, lightly rub the butter into the dry ingredients.

Break the egg into a measuring jug, add the honey and enough yogurt cream to make the liquid up to 100ml. Whisk with a fork.

Add the egg mixture to the dry ingredients and mix together gently.

The mixture should be too wet to roll out but firm enough so that it can still be shaped. Add a little more almond flour if it's too wet. Divide into six then spoon the mixture onto a tray lined with baking parchment and gently shape. Measure out a little yogurt or yogurt cream into a dish.

Using a pastry brush, brush the surface of the scone with a little yogurt.

Try to gently smooth the surface using the pastry brush or fingertips. Bake in the oven for 10 minutes then turn the heat down to 150°C and continue to bake for a further 10 to 15 minutes. Keep an eye on them since they can start to go brown very quickly. They are cooked when they sound hollow when tapped gently underneath. Cool on a baking rack.

Serve warm and store in the fridge.

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  1. Wow, Vicky. I'm always so impressed with your innovative SCD baking! Great job. :-) I'm pinning these babies.

  2. You are a sweetheart Amber! Thank you so much! I'm working on a dairy free version after I've perfected these! x

  3. Hello sweet Vicky, Your scones look amazing and sound so delicious! I am so grateful for all of the work you put into your SCD recipes and the lovely photos you share. I am glad you have been enjoying these scones. Thank you so much for your lovely comment on my blog. I see you have a Pinterest. Yay! I am off to follow you! Have a beautiful day dear friend! Love, Paula xo

    PS~ I used to make SCD yogurt cream (I used all organic cream) and loved it! I would whip it with some honey and what a treat it was! Though for the past few months I have been eating very little dairy to see if I do better without it. You mentioned coconut cream. Would you mind telling me how to make that or share a link for it. Thank you dearest!

  4. Scrumptious scones indeed! These look absolutely delicious. They would go perfect next to our dinner tonight:)

  5. Thank you Paula! You are so supportive! Your cream must have been very rich! I can't make coconut cream here because you need to buy a can of coconut milk without anything added.

    What you do, apparently, is put the can in the frige, leave it until it is well chilled then open the can and skim the cream off the top.

    Hope you can find some!

    Laura - Thank you for your lovely comment! I like scones with any meal though I think I've put on a few pounds though this week!

  6. You are welcome dear friend! I am very grateful for all that you share! Unfortunately, I have been unable to find the coconut milk without the guar gum, etc. I was surprised the organic even had it added. Thank you for sharing with me how to go about it. Hopefully I can find some organic that doesn't have anything added. I am so sorry it is not available to you. Love, Paula xo

  7. Your Scones look awesome, sure wish I had one right now. Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Your scones look so delicious Vicky. I love the idea of using ground almonds - I think it would give such a lovely flavour. I hope you will not mind if I 'borrow' one of your photos to feature this recipe on my Hearth and Soul post this week - I think it is wonderful to have a scone recipe that is so allergy friendly!

  9. Thank you so much April!

  10. Hi,

    Can your standard SCD yoghurt be used?

    Can sultanas be substitued with other dried fruit?


    1. Yes and yes. Also you could probably use almond milk instead of the yogurt :)

  11. I've just tried baking it - and yet again it is another recipe that is very brown (close to being burnt) on the outside and rawish on the inside....

    What am I doing worng!? I'm quite upset...

    I am using a halogen oven - and have tried cooking it at a lower temperature over a longer period of time....

    Please advise...

    1. Hi

      I'm sorry you're not having a lot of success with these, the mixture sounds like it could be too wet.
      Are you using scales to measure?
      Do they look like mine before cooking?
      What exact temperature are you cooking them in on your oven?
      You can cover them with foil or parchment to prevent them going too brown. Sometimes converting to other measures can affect the outcome.