Fruit Scones

As Sous Chef J has been feeling under the weather recently, we have been trying to find food that tempts his tastebuds.  It seems that fruit scones with jam tend to do this... so a recipe was sought.

Having memories of baking fruit scones with my Nana, I remembered she'd add to the mix enough buttermilk to make a dough (this was never an exact amount as depended on the size/freshness of the egg and also the flour).  Needless to say, having a gluten free scone to produce, we needed some guidance with our measures.  So, armed with Phil Vickery's Gluten-Free Cooking book (which we use for plain scones - blogged here), we adapted his recipe.  So, our scone mix ingredients are:-

300g plain flour (we use Dove's Farm)
100g unsalted butter, cubed
1 Tablespoon caster sugar
4 teaspoons gluten free baking powder
2 teaspoons xantham gum
2 medium eggs, beaten
about 125ml natural yogurt
pinch of salt
Large handful of sultanas

Sous Chef J was at golf whilst the baking took place so I was supposed to be taking the photos.  Apologies, but I forgot... until the dough was made!

The dry ingredients were mixed together well, the butter was added and rubbed together (using just one hand) until they looked like fine breadcrumbs.  Then the wet ingredients were added, not all at once, to the middle.  A table knife was used to combine the wet and dry together until they started to form a dough.  Then the dough was thoroughly combined by hand.  Today, not all the wet ingredients were needed, but you do have to do this 'by eye' or feel.  When it was like this, it was placed on a floured board and the handful of sultanas were added and folded in.

Once the dough was lightly rolled to a thickness of about 2cm (1 inch), a 6cm cutter was used.  The scones were placed on a non-stick baking sheet and brushed with beaten egg.  They were then baked in a 200ºC (fan) oven for 12-15minutes (this depends on their size).  Once browned on top, they were cooled for 5 minutes on the baking sheet before being transferred to a cooling rack.  This amount of dough made 6x 6cm scones and 3x 5cm scones...

They are delicious eaten, still warm, with butter and jam.   The scones freeze well (if they last that long) and we halve and butter them prior to freezing.

Mmm-macaroons!

In the last post, we mentioned we met up with Charlotte, MD of Go Free Foods Ltd, in order to buy some almond macaroons. Having spotted an opportunity to meet up and buy some macaroons when we were down in London last week, I liaised with Charlotte to find a mutually convenient time and place.   Our expectations were more than exceeded.  We bought 15 almond macaroons (kindly packed in family sized bags of 3 for us) and Charlotte said she'd included some scones too... much to Sous Chef J's delight.

We took possession of the lovely box of goodies and (after our meal at Leon) opened the box when we got back to the hotel.  The macaroons were packed in cellophane bags adorned with pink ribbon bearing labels.  Also inside were the promised scones (two packs) and Sous Chef J was most impressed with their appearance. 

It was agreed to try a macaroon each and save the rest for when we were home.  The macaroons were moist, almondy and dusted in icing sugar... the ingredients are listed as Almonds, sugar, egg and essential oil of bitter almonds.  They were delicious!


When we got home Sous Chef J was keen to get his hands on the scones.  This is what he did...

Scone, cut in half

Added jam and cream

Final creation

Then ate the fruits of his labours... slurp.

What a lovely way to end a hectic couple of days in London!  Thanks again to Charlotte at Go Free Foods Ltd for meeting us... we look forward to seeing you soon.

Super Scones

The damp bank holiday weekend brought ample opportunity for baking.  Sous chef J decided to 'risk' making scones as well as his usual Lunar Cookies (see earlier blog entry for details of how to  make them).  He chose a recipe from Phil Vickery's Seriously Good Gluten Free Cooking Book (see link to the right)

Next, he gathered the required ingredients and began to measure out what he needed to make half the amount stated in Phil's book.  (We did make a little amendment to the recipe, using natural yogurt instead of milk... which is something that's been a long tradition as it's a trick my Nana used and her scones were THE BEST!)

The picture above shows some of the equipment sous chef J uses.  He particularly likes the silicone utensils and his set of mini measuring spoons!  Having weighed, sifted and mixed the dry ingredients, the remaining items were added to the mix and the kneading began.  (This is something sous chef J finds particulary difficult due to his sensitivity to textures and his lack of muscle strength to actually work the mix).  After a little help from Dad, sous chef J cut out his scones, "swiped" the tops with egg mix and placed them on a non-stick baking tray in a pre-warmed oven.

Once the scones were cooked... this is what they looked like, although not for long as they were soon devoured having been served up with jam and clotted cream.  

Definitely a good recipe and one that will be made, with added fruit if he remembers, in future!

Apologies for no 'final serving' pic; sous chef J had other things on his mind once he'd finished his culinary creations.