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The Perfect Gluten Free Scones
Episode 1713th May 2023 • Gluten Free Angela • Angela Bailey
00:00:00 00:26:45

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Are you tired of dry and crumbly gluten free scones?

I share my perfect Gluten Free Scone recipe with you and you can make these today!

If you'd like the recipe, here's the recipe that I shared last week

https://www.glutenfreeangela.com/coronation

Enjoy, and let me know what you think too!

Transcripts

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I'm Angela from gluten-free Angela, and over the years I have tried different

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types of recipes to make scones.

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And now I think I do have my ultimate scone recipe, although

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this will not be the end, honestly.

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We're up to the end.

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I will continue to develop it, but this is a beautiful recipe that I have.

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And every time I make them, people love them and I've got

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it down to a fine out now.

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So today, I just thought.

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Hey.

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Let me just share this recipe with you.

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Um, And it's really interesting that I go to so many different places and.

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scones are dry.

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Crumbly.

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there's hardle any taste in them or what you can taste is an

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absolute ton of baking powder.

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Um, We never know how old BR is you cooked through, into that scone.

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They explode and crumble and you're ending up with lots of different

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bits on the bottom of your place.

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It's really interesting.

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It goes to some of the.

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Top supermarkets and they're pretty bad.

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We go to.

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Uh, certain places to buy recipe books.

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And we tried them and theyre awful.

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And then some people's we sit back and they are incredible.

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And it's these incredible ones, that I really want to talk about.

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Um, Because it's all about the ingredients.

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Now, scones are something that uses up what you have hanging around the house.

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And let me explain what that means.

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Back in the day, years and years ago, scones were made to use up the milk, the

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cream, the butter that was on the turn.

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That's a Northern expression.

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Uh, being on the turn means it's about to go sour.

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Go off.

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And this is in the day where you didn't have a fridge.

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You may have a little larder with a marble slab and you would have milk that you kept

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in there cheese, butter, cream, et cetera.

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But they would only be there for a certain time.

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And by the following day, you know, that they would have gone.

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And it's also one of those ingredients that if, if something has gone slightly

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sour, you can use it up in scones.

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And that's what people use to do.

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And . Yes, I am going to be bold.

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And I'm going to say this.

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I see so many recipes at the moment.

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But say two ingredients, three ingredients.

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Now.

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Something may look like a scone.

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But it has to taste like.

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A scone.

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It really does have to taste like a scone.

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Um, And I've tried several of those recipes out there.

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They're encouraging you to use the lemonade or something like that.

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And to me.

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The taste is all wrong because there is no taste.

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To make a scone or a scone delicious.

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It needs fat in that it needs taste in there.

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So whether you're dairy free, Can't tolerate cow butter.

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You know, replace that with goat butter.

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can't tolerate cream, replace that with a replacement cream.

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You do need the milk, the yogurt, or the cream, the butter in there

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to give it that delicious taste.

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And if not, you are going to have flour and water.

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And flour and water.

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Isn't the greatest taste.

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And that's what I am saying about a lot of these recipes and

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you will either agree with me.

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Or disagree with me, but that's my opinion.

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And I think that do you know what..., if we're going to go to the trouble of

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making something ourselves, we're going to put . Our electricity, your gas or.

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Ah, cause it's going and we're going to take time to make these beautiful

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things, put them into the oven and then serve them up to our friends,

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family, or just to ourselves.

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It's worth getting something that tastes delicious.

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So.

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There are certain places that I will go to and the scones will

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arrive and they're slightly warm.

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And when I, when I press them like this, they delicious.

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I soft, the middle should always give it.

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Shouldn't be hard and firm.

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Off your soapbox, Angela, please.

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And it's really interesting, you know, when you go, whenever you buy scones,

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We're going to be wrapped in plastic, which is not great for the environment.

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They could have been there.

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There's no baked on date is there?

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. So that scone could be two days old.

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It could be five days old.

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How old is it?

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We just don't know.

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It's wrapped in plastic.

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When we look at the ingredients, there'll be some that we don't

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actually know what that means.

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What is that ingredient?

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What is that coloring?.

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What is that additive?

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We don't know.

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And when you do get them out, they tend to be pretty hard.

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if I have to eat these things, And come out of a packet.

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I tend to stick them onto the tap.

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So they get a little bit white, stick them in the oven to give them a bit emoji back.

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That's what people do in France with Baguettes when they've gone stale.

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The following day, they doused them in water.

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Get them quite wet on the outside, the do it croissants and everything,

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and then put them back in the oven.

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And it just helps to rehydrate them.

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And then the outside is crusty and the inside is a fluffier.

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But they still.

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Several days old.

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And there's still a lack of butter in them.

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There's still a lack of cream in them.

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There's still lots of lack of milk in them.

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So that's why I just think it's easier.

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I got up this morning.

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I thought, Ooh.

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It's Saturday is Eurovision song contest tonight.

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So you can tell where it is.

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You know, that's in the UK, so you can tell what year it is.

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We have another lovely lasagna.

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Gluten-free.

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Lasagne.

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And just to let you know, I have put dark chocolate in there as well.

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Uh, to offset the, because I've used a hundred percent.

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Chocolate.

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Oh, it's fabulous.

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And I even put in a tiny, tiny, tiny bit of something to sweeten it as well.

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Maple syrup.

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So my, oh, it's just going to taste amazing.

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But having that garlic bread.

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Gluten-free garlic bread.

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And we're having scones.

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Afterwards as well.

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So I thought, let me make a double batch this morning.

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So

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. These are 12 minutes,

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That's it.

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And they come up.

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They're beautiful.

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They're soft.

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They're delicious.

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I absolutely love these scones.

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So, um, That's why.

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I just want to encourage you too, to make some.

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Treat yourself and I'll tell you, right.

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I've got my recipe here on my phone for you.

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So, what you need is.

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340 grams of gluten-free self raising flour.

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Use, whatever one you have now in the UK, we have self raising flour.

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If you need to, if you only have plain flour in your country.

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Then you're just going to have to put a little bit of baking powder in there.

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Just look on the internet and it'll tell you how to make your type of

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flour into a self-raising flour.

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So 340 grams of self raising flour.

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Pinch of salt.

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A quarter of a teaspoon of Xanthan gum.

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One teaspoon of baking powder.

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So even though it's a self raising flour we use, we need to add

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a little bit of baking powder.

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90 grams of butter.

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I always use salted butter.

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, It's your choice, what you use.

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If you want to use a block margarine , you can do that.

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If you want to use goats.

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But two, because you don't use, um, Cow butter.

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You can do that.

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Um, block Margarine.

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Just use what you like.

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Some of the are dairy free.

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Some of them, you know,

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It's entirely down to you.

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A tablespoon of sugar, whether that's granulated, whether that's castor sugar.

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Just use what you've got.

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I just tend to reach for the, for the nearest one.

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And then you're going to put 190 mil of milk or cream in.

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And I say milk or cream, because if you've got a tub of like single cream,

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that's close to the sell by day, or it's been open a few days, use that up..

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If you've got milk there.

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Use that up.

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So that's why I don't want to be overly prescriptive.

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Um, Double cream, extra thick cream, that's different,

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but a single cream, a milk.

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This.

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This.

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When we're making scones, you can interchange them.

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And then the next thing, this is where we want three tablespoons.

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of a thick yogurt.

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Or what I've been doing the last couple of times is putting sour cream in.

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I had a big tub of sour cream and thought I need to use that up.

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I'll tell you what, I'll put it on my scones.

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Oh, my word.

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It is amazing.

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It really is.

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So it tends to be either a nice thick Greek style yogurt.

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I don't use the low fat things.

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I just don't have them in my, in my cupboard because I don't

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know what process is used.

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I don't know what additives the have used, so that's why I don't use low-fat.

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But the choice is yours.

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If you have a flavored yogurt.

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Just be aware that it's a strawberry.

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Okay.

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Your scones have gone to taste of strawberries.

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But Hey, if you like strawberries, what's the issue.

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You got to put some strawberry jam on.

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You're going to put a little bit of clotted cream on top.

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So just embrace it.

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I've done them with a hazelnut yogurt in the past, and they've

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been absolutely fabulous.

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They really have been.

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Um, it's strange now that.

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That yoghurt has changed.

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So they add a bit of sugar to it now, and it's too sweet for me now.

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I can't eat the yogurt, but, um, I should have just used it.

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Oh, shouldn't I.

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In the scones.

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And.

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if we have a sell by date for today, And we want to.

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That sell by dates today.

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And we say, oh, you know, so by yes, today, Use this stuff up.

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You know, there's, there's nothing wrong with it.

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Unless it's gone off It's fine to use.

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And if it smells okay, then continue to use it.

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If it smells a little bit off, there may be.

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We need kidney to use that.

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Up in scones.

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We don't need to throw everything away.

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Something that is quite amusing is I don't have much of a sense of smell.

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Anymore.

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I got.

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You know, I got that illness.

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But two or three years ago.

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And.

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The only reason why I knew I had it.

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It was because I lost my sense of smell and I couldn't smell anything.

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I couldn't smell.

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Zaflora.

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Bleach.

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Anything, I just went round the kitchen and bathroom, like.

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Trying to smell different.

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Disinfectants.

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I felt I can't smell anything, but then I went outside and I could smell fresh air.

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Really, really weird.

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So I can only smell certain things So sometimes I have to borrow

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somebody else's nose and say, excuse me, does that smell okay?

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Or not?

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Um, yeah.

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It's quite interesting.

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It's come back a lot more.

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Um, but I still don't have a normal sense of smell, but even I can smell

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if the milk slightly going off this.

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Even I can smell.

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If its on the turn.

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So when we talk about cream, yogurt, start to use them up.

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And this is a great, great thing.

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Start using things up.

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, And if there's too many for you.

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What friends do you have?

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What's somebody like a scone.

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Do you go somewhere?

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Do you go to any groups where you could take a few scones with you?

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And it's amazing how these gluten-free scones are amazing.

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Now you can add a teaspoon of vanilla extract, or essence.

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I've actually to run out at the moment.

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So I haven't been put in for the last week and that is it.

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And what you do is you put all of your.

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All of your dry ingredients together in a bowl.

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Mix them around.

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So the salt, the.

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The baking powder.

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Everything is really, really well combined.

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Then what you're going to do is you're going to,

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Cut the butter cold, cold butter, cold, cold, cold out that straight out the

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fridge cuts it up into small cubes.

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And just between your fingertips.

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What you're going to do is just, um, make it into breadcrumbs.

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That's what you want.

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And then you've got to make sure your milk and your thick.

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I'll get together and then mix that in.

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Um, first of all, it will feel pretty.

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Wet, and it will really stick to your fingers this year of

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mixing that with a, with a spoon.

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Or a fork.

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Or a knife.

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But once it's been there for a few seconds, a minute.

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It will start to absorb a lot of that moisture.

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so it's all mixed up.

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Just put a little bit of flour on, on a board.

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And take that mixture.

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And you need it quite thick.

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I would say one, two inches thick.

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And you're going to just have a little pile of flour that you put

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your cutter in and swizel it around.

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So that flour hits the inside of your cutter.

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Um, and then what you're going to do is cut one of the scones out.

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And Put it over the top of your tray with some.

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You know, baking powder on it and you may have to push it out gently.

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Or, you know, keep.

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Trying to wiggle it out and it will come out eventually.

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But the secret is to keep flour on the inside back quarter.

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So that it releases easier.

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And.

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The great thing with our gluten-free scones is you can

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keep compressing that together.

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And it will still be beautiful and light and fluffy.

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It's not going to have the same effects as wheat flour doors.

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Why?

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The more times you reroll it.

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The worst is, um, so that's what you do and you will get about

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six delicious, small scopes.

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What about two inches wide?

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I would say two, two and a half inches wide.

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Keep them as high as the cutter um, so whatever.

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Thickness your cutter is mine are about.

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An inch and a half, two inches thick.

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And that's.

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How we make them.

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Then when you've got your six on there, or this morning I did a double batch.

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So we have a Baker's dozen this morning, so we have 13.

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Which was really good.

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So you've got about six to seven out of it and then what you're

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going to do is find a small egg.

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The smallest egg that you can find.

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and just crack that.

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there's a little trick to, um, When it comes to egg washing, especially scones.

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So when you making scones.

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The reason why they rise perfectly is because there's no dribble down.

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Either side of the egg wash.

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Once the egg wash spells down the side.

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As it starts to puff up.

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That egg wash will go solid and hard and prevent that side

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of the scone from going high.

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So try and just keep your egg wash on the top.

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Now, the other thing with egg wash is the white can sometimes being quite long.

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Um, pieces.

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Uh, it has this big membrane thing going through it.

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And again, the skill is, and this is something that I've learned from watching.

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, How Japanese.

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, Do their eggs and they will use their chopsticks or chopsticks

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while they're there trying to,

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, Whisk it.

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And they always say whisk a hundred times.

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So that's what I do now, when I'm from preparing egg wash, I will use a fork.

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And I make sure I beat that egg.

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With a fork.

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A hundred times, and then you don't get those thick sort of egg white bits.

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tipping over the side of the scope.

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So just over beat your egg.

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Keep it going.

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And then when you do put the egg wash on the top key pit on the top,

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try not to dribble it downsides.

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And if you'd also like for an extra thing, you can just put.

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A little bit of granulated sugar on top, and that will add extra crunch.

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While it's baking.

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So then you've got them on your baking tray.

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And all you gonna do is pop that in a nice hot oven.

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And let me just double check.

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Yeah, it's 180 degrees fan 200 normal and a gas mark sex.

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Do you just going to have to double check?

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If your, um, the other one that we centigrade.

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If you're Fahrenheit, just double check what the conversion is for a gas mark 6.

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For a 200 degree normal.

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And you're going to bake them for only 12 minutes.

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Now, if you've got much bigger, Scones.

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I still suggest not over baking the, because it's the over

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baking them that dries them out.

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And what you want is this.

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Beautiful billowing inside.

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Something else I've just realized.

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Um, sometimes I'll make scones, I'll be at somebody's house and I

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realized that they don't have cutters or the cutters that they have.

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You know, brown rust on them.

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So, what I'll often do is just make them into an oblong and I cut it into six.

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And they're just squares and that's fine.

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You just use a knife.

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So they don't have to be perfect circles.

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Okay.

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Just, don't worry about it.

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You can have square scones, you can have whatever shape you want.

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You can do a full scone.

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However, what I will say is just ours.

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In the UK tend to be individuals.

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And I know if you look in.

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Certainly in America that will have a scone that is like a cake shape and,

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and you will just cut it in six on the top and I'll allow that to, to bake.

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I don't actually bake them like that.

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Myself.

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Maybe I'll have a go because that sounds really quite interesting,

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but the little individual ones.

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are really cute.

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So this recipe will make you about six or seven or just

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double it up and you'll be fine.

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And you'll be able to get the, the recipe.

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It will be below.

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Might come up as coronation cause we had a coronation.

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Here last week in the UK.

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, and I put the vis scone recipe out for people because there's

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nothing more traditional in the UK.

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Then.

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An afternoon tea.

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Scones.

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With butter with strawberry jam and clotted cream.

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That's what we absolutely love.

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And when we go out for an afternoon, tea.

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That's what gluten-free people really, really miss if they don't have that.

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, however, you don't just have to have the strawberry jam and the clotted cream.

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Last night for supper.

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So last night.

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We've had scones for supper three nights this week.

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So we've had our dinner.

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And then later on about half past nine, would anyone else like a scone?

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Yes, please.

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And so clotted cream on top and the jam.

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But then what I did was I cut a strawberry on top of fresh strawberry there, the.

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The first British strawberries that I've got my hands on and they were amazing.

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Certainly not cheap, but they were absolutely amazing and worth every penny.

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So have those on top as well.

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another that type of scone, try this.

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It is amazing.

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So when you make your scones.

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What I would suggest is caught up.

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A little, I know the ginger that you get in the jars, the little bulbs of ginger.

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If you could, one of those into sort of two millimeter pieces.

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And just put it in your mixture.

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You will be amazed you then suddenly get this ginger scone.

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And what you can also do instead of adding the, vanilla extra, you

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can just put a couple of teaspoons.

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As the ginger syrup in there.

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And then when you baked your scones, You can cook them put little bit

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of butter in your clotted cream.

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But then put some, um, honey over the top.

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And if you have a beautiful, strong, honey my And it's really amazing how

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that ginger tastes comes through.

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there's nothing to say that you can't.

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something like tahini on top.

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there's nothing to say that you can't crumble up a little bit of bacon on top.

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Honestly, people have bacon on these things.

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Honestly put cream cheese on as well.

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If you're doing plain stones.

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There's nothing to say that you can't have cream cheese on top of these cream

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cheese, you can have safer things.

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You can have smoked salmon on top of them.

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If you want to.

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They're beautiful pillows.

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That they're just amazing.

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And they.

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You've put a little bit of sugar in, but not very much at all.

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And you can stack this up, however you want.

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Now.

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I'll make my own jam when when all of the soft fruits are in season.

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So.

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Homemade strawberry jam is just beautiful.

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so we've got lots and lots of different options, you know, put some berries

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on top, put some blackberries on there, put some blueberries on there.

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If you like scones with fruit.

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Put some beautiful, delicious or sultanas or currents in there.

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If you want to chop up little bits of apricot, put those in there

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when you're, when you're mixing.

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You can add fruit in at that point.

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What I would say is be careful with things like blueberries, because they

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they've got so much moisture in them.

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So your scans will be slightly different.

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They might have too much moisture in them.

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But you know what, they're still going to taste.

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Absolutely amazing.

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So give it a go.

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Just appreciate the fresh fruits have very different effect to dried fruits.

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you know, if you love things like, um, prunes, you can, you can chop little

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prunes up and put those in as well.

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So it's endless the scone recipe.

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Is a vehicle for you to use things up that's in your kitchen, things that are.

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I've just got a handful of this left.

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What am I going to do?

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Make a Bread & Butter.

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Well, you can make a bread and butter pudding with leftover scones.

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I don't know whose household would have scones leftover.

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But you can always use them up.

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And put them in a bread and butter pudding.

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You can put anything.

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That's gluten-free ed.

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And bready.

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Into, , a bread and butter pudding.

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And I spoken about, about Gary Rhodes before, but Gary Rhodes

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is bread and butter pudding.

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You can't use normal bread.

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Gluten-free bread.

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Isn't great.

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But you can use scones up and you can have the most delicious, delicious,

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delicious bread and butter pudding.

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but that's what I'll do.

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I'll look, and I think I've got this left.

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What shall I do?

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And it normally comes down to scones.

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It really do.

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Does.

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They would just something that was so traditional when we were younger, my

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mom used to always do the cricket teas.

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And whenever.

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She went and did the cricket teas.

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Everyone went mad because they just wanted my mom's scones.

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And.

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There's nothing better that we can make something in half an hour.

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get it out of the oven.

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It's then starting to go.

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Cool.

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And.

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Everyone in the household is wanting one of these.

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So I just want to encourage you to find a little bit of gluten-free

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self-rising flour find, a little bit of margarine or butter.

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Find an old yogurt that needs using up.

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Find a little bit of milk or cream.

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Put all of that together and make some delicious scones.

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And.

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This is a recipe that I do believe in the UK, in England.

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It's part of our heritage.

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And I am so, so proud that so many people are continuing that heritage.

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And please have a go.

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Just try my recipe, see what it's like.

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And these are absolutely delicious.

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If you don't want to put anything on top, other than a little bit of butter.

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You will be amazed when these come out of the oven, just leave them for

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10 minutes to start to cool down.

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Put a little bit of butter on and sit back with an nice

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cuppa of your choice and enjoy.

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This is gluten-free Angela and I have been talking about gluten-free scones.

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For half an hour and I hope you enjoyed it.

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And I hope you're going to make some, and I hope you're going

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to enjoy every single mouthful.

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You take care.

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And until next time.

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Happy.

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Gluten free banking.

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Take care.

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