Written By Lee On November 20, 2020
A healthy scone? You must be off your scone!
Hailing from the UK, it’s no secret that I love all things English. The delightful smell of scones wafted through the air in my kitchen every weekend, and the whistle of the kettle boiling on the stove was my favourite sound.
Living on the other side of the world in Australia now, I try to embrace my English heritage wherever I can. I’m a lover of tea and drink several cups a day. I even celebrated the royal wedding with a Melting Moments Recipe here.
Suffice to say; I’m a proper English girl at heart, and love all the English traditions.
Each bite of a scone brings me right back to my childhood dining table. While scones to me are profoundly personal and remind me of home, I know to most that scones are delicious English biscuits that can be a little complicated to bake.
Mostly, scones are a baked good you decide you’d rather buy from a bakery than try and make yourself. If you’ve been intimidated by baking scones before or have had many flop-like attempts, this recipe will change the scone game for you for good. It’s a winner and a real treat.
I’m bringing you the nostalgic goodness of a delicious scone that’ll bake in just a jiffy. This scone recipe is speedy to make; they’ll bake with just enough time for you to boil the kettle, make a cup of tea and put out the always-essential condiments.
So, what makes for the perfect scone? The ideal scone has to be perfectly flaky and crumbly and little tender on the inside. They should be on the savoury side or not too sweet – that’s where condiments and toppings come in. Most importantly, they should be positively delicious.
This week I’ve been perfecting a gluten-free, take on the classic scone, made with oat milk. These are sure to impress your friends if you host a fancy afternoon tea, and they also act as a beautiful addition to any brunch table.
Scones can even become a dessert if you serve them with my homemade raspberry jam.
And now, for the sentence all beginner bakers want to read: this recipe is simple. When you make them correctly, it feels like an afternoon accomplishment (and your insta followers will be impressed, too just quietly.).
If you want to go a little rogue, feel free to experiment by including nuts, choc-chips, berries or spices into the scone mix. I’m more of a traditionalist and like to have scones plain, with a cup of tea, and a decent serving of jam with thickened cream or whipped coconut cream, but you do you; even coconut yoghurt would work; this is a judgement-free zone.
Fulfil your scone cravings and transport yourself back to your childhood kitchen with these easy scones. If you’re looking to make homemade jam, my recipe is drool-worthy, and won’t take more than twenty five minutes of your time.
Let me know how you go with my take on these nostalgic goodies – they’re jolly good fun!
Gluten Free Scones with Homemade Raspberry Jam
Makes 8-10 depending upon size
Gluten Free Scones
- 187 g (1 ¼ cups) gluten-free plain (all-purpose) flour, plus extra for dusting
- 80 g (1/2 cup) white rice flour
- 1 teaspoons gluten-free baking powder
- Good pinch of sea salt
- 3 TBS butter
- 1 cup milk of choice (I used oat milk but use almond or coconut for gluten free)
- Coconut ‘Yoghurt’ or whipped coconut cream, or thickened cream to serve
(Make your own or use a store bought whole fruit version)
- 500g (3 and 1/3 cups) raspberries
- 90 g (1/4 cup) rice malt syrup
- 1 teaspoon vanilla extract
- 2 tablespoons white chia seed
- If making your own raspberry jam, combine the raspberries, rice malt syrup and vanilla in a medium heavy-based saucepan over medium heat and bring to the boil.
- Stir for 20 minutes, until the consistency is thick and the berries have broken down.
- While still hot, pour into a 500 ml (17 fl oz/2 cup) sterilised screw-top jar.
- Stir in the chia seeds, seal the jar tightly, cool, then store in the fridge.
- It will keep for 2 weeks.
To make the scones
- Preheat the oven to 210 degrees Celsius and line a baking tray with baking paper.
- Mix the flours, baking powder, and salt in a large bowl. Add the butter by rubbing it in with your hands.
- Make a well in the middle. Pour the milk into the well and mix to form a dough.
- Turn the dough onto a floured work surface, you want a nice sticky mixture. Press into a sausage shape and cut into rounds.
- Place these on the prepared baking tray and bake for 12- 15 minutes, or until they are cooked through. When ready remove from oven and wrap them in a tea towel to keep moist.
Serve on the day of making, with the raspberry jam and coconut ‘yoghurt’ or whipped coconut cream.
Please enjoy these delicious scones and let me know what you think in the comments section below.