When the weather is this grim I think scones are in order. They are the perfect embodiment of summer days with thoughts of cream teas but also have the advantage of being great comfort food on a blustery cold day. Today is definitely a day for staying in and baking. I know spring is supposedly out there somewhere but with the snow earlier in the week and now the downpours of heavy rain I’m having a hard time believing it.
The scones are buttery and light just as a scone should be. They can be whipped up in a few minutes and only take 10-15 minutes to bake. You can pretty much be eating a scone within half an hour if you are quick. This is a versatile recipe which I’ve blogged about before using dried fruit in the scones. This time I used less xanthan gum which I’m never convinced is necessary in baking. Next time I make these I will try leaving it out altogether. I made these with frozen blueberries which I thawed before mixing in. Because they were frozen the berries left lovely streaks of colour through the scones. Serve warm with butter and jam or eat them as they are.
Slightly adapted from Healthy Gluten Free Eating by Darina Allen and Rosemary Kearney
275g/10oz brown rice flour
50g /2oz tapioca flour
4 teaspoons gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon salt
2 tablespoons organic golden caster sugar
110g/4oz butter diced
110g/4oz blueberries fresh or frozen (I used frozen berries which I thawed first).
175ml/6fl oz natural yoghurt (I used sheep milk yoghurt)
Preheat the oven to gas mark 9, 250°C
Sift the dry ingredients in to a large bowl and mix well. Add the butter and rub in to the flour to form breadcrumbs. Gently fold in the blueberries. In a separate bowl whisk the eggs and yoghurt until well combined. Make a well in the centre of the flour and pour in the egg and yoghurt mixture. Combine to make a soft dough.
Turn the dough out on to a rice floured surface and knead gently. Shape the dough in to a round and roll out to about 2.5cm thick. Using a 5cm cutter stamp out the scones and place them on a rice floured baking sheet. Brush with egg wash.
Bake for 10-15 minutes until golden brown on top. Move the scones to a wire rack to cool.
Makes 15 to 18 scones.