Who would have thought developing a recipe for gluten-free and dairy-free scones would be so challenging? Not me, that’s for sure, although, I am glad I kept trying and adapting the recipe as the end result was just what I had hoped for.
My sister makes delicious scones, both fruit and savoury and whilst we were talking one day we started speaking about scones (as you do!) and I had a sudden craving for one and was determined to make some that I could enjoy. These are lovely served warm with dairy-free cream and some jam, my berry & chia jam goes rather nicely!
Makes 6-8 scones depending on the cutter you use
-1 cup gluten-free all purpose flour
-3/4 cup ground almonds
-1 tsp. baking powder
-pinch of salt
-3/4 cup raisins
-1/4 cup milk (I use almond)
-1/4 cup maple syrup
How To Make
Pre-heat oven to 180C/355F. Line a baking sheet with baking parchment and set aside.
In a large bowl mix together the dry ingredients. In a separate bowl, whisk together the milk and maple syrup.
Add the wet ingredients to the dry ingredients and mix well, the best way is to get your hands in.
Turn dough out onto a lightly floured surface and press down with your hands until it’s approximately 1.5 cm thick, you don’t want them too thin.
Cut out the scones with a round cookie cutter or use a glass if you don’t have a cookie cutter and place on the prepared baking sheet. Continue doing so until all dough is used.
Bake in the oven for 18-20 minutes until starting to brown. When finished baking, remove from oven and allow to cool on a wire rack.
Lovely served warmed with jam and dairy-free cream.
Store in an airtight container for up to 5 days.