Mmm Gluten Free Scones
Finding it hard at the moment to type due to having a fluffball on my lap. I love how cats can just lay about where they please, yet we find it hard to move them if they cause us any hassle. They just look so cute don’t they? Maybe it’s to do with the warmth. A is indeed for Autumn, and warmth is what we need at this time of year. My main reason I convinced my husband to let us get another cat was undoubtedly for heating purposes. Obviously 😉 Miko provides me a lot of warmth actually, he’s got quite a fluffy coat on him. All ginger and white. My dad calls him a ginger panda, which can only be a good thing. Pandas are like my second favourite animal. He’s fast, like lightening. I think he’s already mastered the cat flap too (although I daren’t let him out yet!) This past weekend saw the weather change drastically here in England, and although some people moaned about it, I will embrace it with five layers of cashmered arms. I love cosing up in front of the tv and makeshift candle fireplace, with a blanket -and the cats on the blanket, with a cup of tea and my hubby. That to me is an idyllic situation, as long as I have good food (I’ll forget about the trip to the supermarket in the freezing cold for now) I’m happy. This weekend was about scones. Cake was a bit of an effort for the cold weather transition. These scones took 25 minutes to make and gave me way more time to be on the sofa with Ash and Miko. I hope you like my new baby.
Gluten Free Autumnal Spiced Scones with Rosemary
Fragrant and Comforting, best served with Clotted Cream or Butter and Honey with a cup of Rooibos Tea. Delicious.
Makes four big or 6 medium scones
100g Hazelnut Flour
100g Almond Flour
85g Sorghum Flour (or Brown Rice Flour) plus extra for dusting.
2 Tsp of Gluten Free Baking Powder
Half a teaspoon of xanthan gum
Half a teaspoon of Chopped Dried Rosemary
1 Teaspoon of Cinammon (Heaped, if you like 😉
1 Teaspoon of Ground Ginger
A Drizzle of Olive Oil
A Drizzle of Honey
Drop of Single Cream
Sprinkling of Granulated Sugar
Preheat your oven to 190 degrees. Pop your Almond Flour, Hazelnut Flour, Sorghum Flour, Baking Powder, Xyanthan Gum and Salt into a Food Processor and give it a quick pulse. Add in the eggs, Rosemary, Cinammon, Ginger and pulse once more until well combined. Add in a drizzle of Olive Oil and Honey until the mixture is sticky to the touch, but not so sticky it comes straight off onto your fingers. If it ends up too sticky add a teaspoon by teaspoon of a chosen flour until you get the right consistency. Take your dough out of the Food Processor and place onto a floured board. Knead the flour into the dough with your hands until you have a workable mixture. Divide equally into either four or six pieces and roll into balls. Flatten them slightly to about 5cm tall. Place them onto a greased and floured baking tray (or baking paper) and brush the scones with a layer of cream. Sprinkle them all with the sugar. Pop in the oven for 10-12 mins, keeping an eye on the tops, cook until golden. Eat Warm 🙂