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.