I am so excited to share my grain and gluten free scones recipe. Baking is not usually an area I excel in. I’ve experienced many a train wreck in the kitchen when it comes to baking.
I’m still in shock that this worked, but it did. Yipee!
What these scones might lack in looks, they certainly make up for in texture and taste. Light but still dense to feel and taste like a sturdy scone but without leaving you with the feeling you’ve eaten stones not scones.
These scones are made with coconut flour, now readily available and naturally gluten and grain free and also contains no; sulphates, chemicals, colourings, preservatives, stabilisers, flavourings, GM ingredients, yeast, soya or dairy. It’s also high in fibre.
Of equal importance it tastes great and not of coconut. Win, win, win, win, win.
I’ve recently returned from a holiday in beautiful Devon surrounded by English tea shops servings lashings of cream teas.
I love Devon so beautiful and rugged with its sparkling, jagged coast line. I had a great time taking pictures.
Today by chance I was reunited with an old tea set of my Granny’s, found in the depths of clearing out our garage.
The perfect accopanyent to a good cream tea. Beautiful bone china, that would be happily at home in any TV adaptation of a Miss Marple.
Devon is the home to both Miss Marple and her creator Agatha Christie and I think still has the nostalgic country side charm she captures so beautifully in her books. And nothing captures this nostalgia more than a little holiday indulgence of a good cream tea.
These didn’t last long in our house and were a big hit with the children, so you might want to make a secret ‘taster’ batch first. Enjoy and happy summer hols!
Grain Free English Scones
Grain and gluten free this scone packs a heavy punch in the world of English tea scones and would sit proudly at any tea table.
makes approx. 4 x scones
- I cup, 120g of Organic, raw coconut baking Flour (I used fair trade Tiana)
- 3 x good sized free range, (ideally organic)
- 1/4, 60 ml, 2 floz, cup of honey, (ideally organic)
- 1/4, 60 ml, 2 floz, cup of Almond milk, or your milk of choice
- 25g of butter, 1 ounce, (ideally organic, grass fed)
- 1 x teaspoon of baking soda
- 1 x generous pinch of sea salt (I use Maldon)
- 2 x extra tablespoons of milk and butter
Pre-heat the oven to 180c, gas mark 4, 350f
- Sieve the coconut flour and add the eggs, honey, milk, butter and salt.
- Mix together in a food mixer or beat the ingredients together by hand to create a smooth sticky dough.
- Butter the base of a baking tray and place cooking rings (often called rosti rings) or deep biscuit cutters on top and fill with the dough.
- Brush with the remaining milk and cook in the oven for 25 mins.
- Leave to cool, ideally on a wire rack for at lest 30 mins, then gently push out the scones and enjoy with your best Jam and Clotted Cream.
Notes: These scones will keep in an air tight container for up to a week and freeze well.