The quest for the perfect gluten-free scone is a long and arduous one, involving many failed attempts, chewy, rock-like, “shiny on my teeth texture”, very average recipes and general disappointment. Dear readers, I have endured these sacrifices for you. Well, actually, I’ve selfishly endured them for me really, because I love scones 🙂 I’ve been making lemonade scones for a while now as my standard family scones (that is to say, they are not gluten-free) and have had a couple of goes at converting this recipe to make them gluten-free, and think I have finally cracked it!
Longtime readers will know that I prefer to use flour blends appropriate to what I am making, but to be honest, I don’t do very much gluten-free baking any more. Primarily because I am the only one in my household that eats it, and one of two things happens – I throw away half or I eat it all and the ever-expanding waistline really does not need the assistance! I recently ran across the Edmonds Gluten-free self-raising flour and decided to keep a packet of that on hand for when I need just a little flour. So it was time for the experiment!
- 3 cups gluten-free flour
- 3 teaspoons gluten-free baking powder (or use self-raising flour)
- 1 cup lemonade
- 1 cup cream
- Preheat oven to 200 degrees C.
- Combine flour and baking powder (or use just self-raising flour).
- Add cream, then lemonade and mix quickly with a bread and butter knife until combined.
- Knead very briefly to collect up any loose flour. Note that the mixture is very sticky, and this is how it should be.
- Press or roll out onto a floured board to about 2cm thick and cut into pieces. I often use a glass to get more even shapes. Makes about a dozen good-sized scones.
- Cook for about 15-20 minutes until scones are golden. Transfer to a wire rack and allow to cool a little before serving.
- Serve with jam and cream for a nice Devonshire tea, or cheese and chutney, or just eat with butter.
Some things to note:
- I’ve made these very successfully using soda water if I wanted them to be savoury. I also normally use diet lemonade.
- These are extremely nice with sultanas. If I’m doing sultana scones, I normally add 1 tsp of vanilla essence and 1 tsp of cinnamon.
- I have made them into pinwheel type scones, but the mix does not roll up very well, so tend to just add lots of cinnamon to the mix for a nice cinnamon scone.
- The recipe halves well – 1.5 cups of flour, .5 cup of cream, .5 cup lemonade – but sometimes is extra wet and sticky so you may need a little more flour.
- I tried making mini scones for an afternoon tea, but this recipe really doesn’t lend itself to bite-sized scones.
Apparently I had used up all my cream making the scones themselves. Top – butter and jam. Bottom – cheese and chutney.
Go forth and enjoy! The scones are best eaten the day they’re made (but that’s true of the gluten-containing lemonade scones as well) but are OK the next day if warmed up.
Here’s my latest post on the Healthy Food Guide!
Blueberry Cinnamon Crumble Cake
Today in New Zealand and Australia, it is ANZAC Day where we remember our brave soldiers who served and fell in the World Wars and other conflicts. ANZAC biscuits were made in the World Wars because they were made without eggs – no rationing issues. Today after going to an ANZAC Day parade, we came home and made both kinds of ANZAC biscuits – the gluten-free and normal kind.
1/3 cup gluten-free flour
1/3 cup brown sugar
2/3 cup coconut
3/4 cup rolled oats OR 3/4 cup rice flakes*
1 tablespoon golden syrup
1/2 teaspoon baking soda
2 tablespoons boiling water
1/3 cup cranberries or currants (optional)
1 tsp cinnamon (optional)
Preheat oven to 180 degrees C.
Combine flour, sugar, coconut and oats/bran flakes in a bowl and mix well.
Melt syrup and butter together.
Dissolve baking soda in boiling water, and add to the golden syrup mix.
Add wet ingredients to dry ingredients and mix well.
Place level tablespoonsful of mixture on greased baking trays.
Bake for about 15 minutes or until golden. Makes about 20.
*Opinion is still divided about rolled oats and their gluten content. Internationally, they are rated as gluten-free but NZ standards and levels are quite rigorous when it comes to the presence of gluten. I made these with rice flakes to make sure they were gluten-free, but it does make a crunchier biscuit.
My taste tester said that both biscuits were very good, although the ones containing gluten were more moist. She liked the addition of the cranberries.
They shall not grow old as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.
This was based on a Healtheries recipe in the December 2012 Healthy Food Guide. I have made a few changes to the recipe, so am publishing it here. You can also go on to the Healtheries website or Like their Facebook page http://www.facebook.com/healtheries. It is crunchy, sweet and sticky and very tasty – impossible to stop at one piece so is a special treat in our house! I really like the addition of the almonds and the rice flakes – it makes the base a little more textured and adds extra flavours. This slice goes down very well with everyone, not just the gluten-intolerant! It is also very quick and easy to make.
- 2 tbsp golden syrup
- 150g butter
- 1/4 cup brown sugar
- 2 tbsp crystallised ginger, finely chopped
- 1 and 1/4 cups rice flakes
- 1/2 cup almonds, roasted and chopped into smallish pieces
- 1 cup gluten-free flour
- 1/2 cup dessicated coconut
- 100g butter
- 1 and 1/2 tbsp ground ginger
- 5 tbsp golden syrup
- 2 cups icing sugar
- About 1 tbsp crystallised ginger, finely chopped
ready to go into the fridge
- Preheat oven to 180 degrees centigrade.
- Grease and line a slice or sponge roll tin with baking paper.
- To make the base, melt together the brown sugar, golden syrup, butter and ginger in a medium saucepan. Allow to heat through until the sugar is melted and the ingredients thoroughly combined.
- Add the remaining base ingredients and mix very well.
- Press into tin and bake for 15-20 minutes until golden brown. Remove from oven and allow to cool a little.
- Note – immediately run the saucepan under hot water otherwise the mix cakes on and can be hard to get off.
- To make the topping, melt together the butter, ginger, golden syrup and icing sugar in a saucepan (I saved on dishes by using the same saucepan).
- Once the ingredients are really well combined and ave become quite a thick, fudge/ caramel/ butterscotch looking sauce, remove from heat and beat well for a couple of minutes.
- Pour over the warm base. Sprinkle the chopped crystallised ginger. Put into the fridge to set.
- Once set, remove from the fridge and cut into pieces using a hot knife.
Eating with a cup of tea or coffee is recommended.
The finished product. The cuppa is on the bench!
Belated Merry Christmas to you all! I hope you had a wonderful gluten-free Christmas feast or feasts!
We had a lovely day, and I made my first ever Christmas pudding – gluten-free of course! You can find it at the Healthy Food Guide (it was in their December 2012 issue) and the link to it is included in my Christmas blog post for them in 2012 – Healthy Food Guide Gluten-Free Christmas blog.
The pudding was really easy to make and quick to cook – about 25 minutes in the microwave. It looked and tasted like a real Christmas pudding, which was outstanding, and the gluten eaters amongst my family (that would be the other 16…) thought it was yummy and couldn’t tell it was gluten-free at all.
The only drawback to it, and I think that I might have overcooked it a little, was that the edge was a little on the crunchy side. This wasn’t so bad when it was served fresh, but on each subsequent re-heating, the hard bits got harder and harder! In the main, however, it was awesome and cost significantly less than the commercial ones I had looked at. I can’t reproduce the recipe here as it’s not mine, but it will be up on the HFG website in about six months.
Highly recommended – now on to the Christmas mince pies!
My second batch of peanut butter cookies
Thanks to Healthy Food Media for this recipe! The recipe was passed to me by someone who saw the footer about my blog at the bottom of my blog and passed the recipe on. What can I say – each cookie is like a piece of chocolate peanut butter heaven. There is nothing more to add, except that they have become a complete favourite with the 50% of our household who love peanut butter. If you eat them when they are warm, they are still soft and the chocolate is all melty and lovely. Yum. Here’s the recipe:
- 2 cups peanut butter
- 2 eggs or egg substitute equivalent
- 1 and a half cups brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 170g dark chocolate, chopped into chunks
- 1 tsp vanilla
- 1 tsp cinnamon
- Mix all but the chocolate together in a bowl until well blended.
- Stir through the chocolate.
- Shape into teaspoonful sized balls and place onto a baking tray lined with paper.
- Bake for 10-12 minutes at 180 degrees C – until lightly browned.
- Leave in the oven for another couple of minutes, then remove and cool on the tray.
- Store in an airtight container.
Here’s the original recipe link from Healthy Food Guide. You’ll notice that I’ve doubled the quantities and added a couple of extras. Don’t leave the cookies in the oven for too long or you get slightly burnt cookies.
This loaf was a huge favourite of mine pre-gluten-free days. It reminds me of a fruit loaf my mum used to make in baking powder tins, although that was a darker loaf. This recipe is adapted from a Jo Seagar one. It is best served with butter, and eaten cool.
- 1 large cup (about 300ml) hot, strong, Earl Grey tea
- 1 cup brown sugar
- 1 cup currants
- 1 tsp vanilla
- 2 tsp grated orange or lemon rind
- 1 egg equivalent of egg substitute (or an egg if you can eat them)
- 1 cup brown rice flour
- 1 cup sorghum or buckwheat flour
- 2 tsp guar gum
- 2 tsp psyllium
- 2 tsp baking powder
- Combine tea, sugar and currants in a bowl. Stir together and allow to cool.
- Mix in remaining ingredients until combined into a smooth, fairly liquid mixture.
- Line a loaf tin with baking paper.
- Pour into tin and bake for an hour at 180 degrees C.
- Allow to cool on a wire rack and serve in thin slices with butter.
The picture I’ve put on here is not too bad a version, but I made a rookie mistake! I was trying out sorghum flour because I heard it was good for making sweet things with. I foolishly didn’t combine it with a different type of flour, so there was no starch and because of that, it was crumbly.