One of my earliest memories of cooking is making scones at nursery in Scotland, my memory is pretty hazy as the recollection seems to have me measure and mix these little cream tea beauties with no help at all, what I do remember is planning to make sweet scones and ending up with cheese but whatevs, it’s the thought that counts. I’ve been thinking a lot about scones and Welsh cakes recently, I think I was inspired by LondonEats recipe here. It made me remember another episode from childhood when visiting my grandparents in Cardigan, watching my Step Gran making them on the griddle and serving them up warm with butter and jam mmmmm, just thinking about them is making me dribble so I’ll definitely have to make a gluten free version soon. Anyways onto the scones, I think I’d forgotten how easy these are to whip up, but simple they are and best eaten on the day or frozen to keep fresh. These gluten free ones are quite crumbly but just as delicious and can easily be adapted to make plain scones or cheese ones by swapping in and out some ingredients (I don’t need to spell it out to you do I?)
Makes about 6
- 8oz of gluten free self raising flour
- 2 oz of butter
- 2 oz sugar
- 1 egg
- milk (I explain the measurement below)
- A big handful of sultanas
Pre-heat the oven to 200 degrees (fan).
Rub the butter into the flour in a large bowl. Mix in the sultanas. Crack an egg into a measuring jug add the sugar and then top up with milk until it reaches the 5 fluid oz mark. Whip the egg and milk mixture together then add to the dry ingredients. Stir together then get your hands in to form into a ball. Flour a board and plop out and flatten so that your mixture is about 2/3 cm thick. Cut out rounds with a cutter (in an ideal world) or in my world a small mug. Place on a baking tray lined with parchment, brush with egg wash (not essential) and bake in the oven for about 15 min until golden.
Serve warm with lashings (love that word) of butter, jam and, go on then, a big fat dollop of cream.