A quick word on blogging so far. It’s a very enjoyable hobby. I love sharing recipes and have been inspired by some of the work I see on FoodBuzz. D and I particularly like faffing on (fannying on/messing on/messing around?), trying to capture the essence of what’s been baked in a photograph and to aid us in this pursuit, we have spent lots of time perusing food photography. I hope one day I start to enjoy the photography more than the eating of the food, because then I might reach that elusive size 8! However, I find the blogs I like reading the most are the simple, no-nonsense, food focused ones. Some blogs are like mini-essays and I wish, I REALLY wish, I had the time to read them fully, but I don’t. The best blogs have been short, sweet and funny. Warm, with a great recipe at the end and stunning photographs. Just so you know – this is what I will aspire to.
So… on to the scones!
Still convinced that many of my stomach problems are related to the gluten in my diet, I am continuing to experiment with the gluten free options and as it’s easy enough to make scones, this was a perfect opportunity to use more of my gluten free flour. Scones are so versatile, aren’t they? They’re not delicate or posh-nosh or cheffy, but they are tasty. I’ve only ever made sultana or plain scones. Marcia at work makes cheese scones that are apparently a regular request in her house! So, with this in mind, I decided to experiment. What did I have in the cupboard? A packet of dried apricots. Well, why not? Hence the following recipe:
Apricot and Cinnamon Scones (Gluten Free)
210 g (1 and 3/4 cups) well sifted self-raising gluten-free flour (US – use all-purpose/gluten free plus raising agent)
10 g (2 tbsp) cinnamon/ground ginger, mixed
1 tsp gluten free baking powder
25 g (2 tbsp) caster sugar
50 g (just under 1/4 cup) unsalted butter
150 ml (just under 2/3 cup) milk
50 g (1/3 cup) chopped apricots.
EITHER 1 beaten egg (for shine) OR flour, for dusting. (I think dusted flour gives a more professional, neat finish)
Extra thick whipping cream
Mixed fruit jam (Apricot, peach etc)
* Pre-heat oven to 220 degrees C / 425 degrees F / Gas 7
* Sift together flour, baking powder, cinnamon/ginger and salt. Stir in the sugar.
* Add softened butter and rub quickly into a fine breadcrumb texture.
* Add the milk, a little at a time, creating a smooth dough. (Use your hands, not a spoon)
* Press in the chopped apricots, using your hands.
* Leave to rest for 5 – 15 mins.
* Roll out the dough on a floured surface to about 2 cm thick. Using a 5 cm cutter, cut rounds of dough. Make the action sharp and decisive, don’t twist the cutter otherwise your scones will rise unevenly.
* Place scones on a greased baking tray (or use greaseproof paper). Dust with flour or brush with beaten egg.
* Bake for 10 – 12 minutes.
* Serve with extra thick whipped cream and jam, or extra apricots.