During Wimbledon we were kindly sent a gorgeous hamper of goodies to create our own afternoon tea! As you know if you go out for a gluten free afternoon tea the scones tend to be dry and the food just a little more tastier than cardboard. But to make it yourself must take hours surely?
Well actually not. We whisked up the gorgeous tea below in half an hour….
We used Bobs Red Mill Gluten free flour, House of the Rising Bun Lemon Poppy Seed Cake Mix (has a fabulous zing in the icing!), Sharaf Falafel Mix Original (boys love falafel) and of course the ever faithful Mrs Crimbles Gluten Free Macaroons. All from Holland and Barrett and a small percentage of the price of going out.
The recipe that we use for scones is Jamie Olivers simple scone, just scrummy!
Fluffy gluten-free scones
· 1 cup gluten-free plain flour ¼ cup white rice flour (we tend to just use 1 and ½ cups)
· 2 teaspoons baking powder
· ¼ cup almond meal
· a good pinch of sea salt
· 60ml cream
· 125ml milk, plus a little extra for brushing
· strawberry jam, to serve
· whipped cream, to serve
Preheat oven to 220°C/440°F/gas 7 and line a baking tray with baking paper. Put the flours, baking powder, almond meal and salt into a bowl, make a well in the centre. Combine the cream and milk then pourin to the well and mix just until the dough comes together. Pat the dough out on a lightly floured surface and use a lightly floured round cutter to cut rounds out of the dough. Place the rounds touching each other into the lined baking tray, lightly the brush the tops with milk and bake for 10 minutes, or until risen and golden. Break in half whilst warm and serve with fruit spread and whipped cream.