Yummy yummy yummy I've got love in my tummy! Haha! Hello there lovely people, it's Jo from An Easy gluten Free Life here and I'm just enjoying a warm Raspberry and White Chocolate scone with a cup of tea while I write... some days I love my job ;) Okay, I admit it, I've had a couple of these scones with a cup of tea in the past few weeks...and you won't believe why. I spent a while looking up gluten free scone recipes and finally settled on a basic version of the one below from Coeliac Sanctuary .
I then proceeded to plough on, full steam ahead on auto pilot, and make two batches of scones with Plain flour, despite their recipe saying Self-Raising flour very clearly, oops! They were tasty enough with the plain flour but unsurprisingly, they were flat as pancakes. When I actually thought about it and used self-raising, they came out much better. I always like to add a touch of cornflour to scones, I find it helps create a smoother texture and they hold a lot better, so I have tweaked Coeliac Sactuary's recipe to accommodate for some cornflour.
Gluten Free White Chocolate and Raspberry Scones
Makes 6 large scones
* 275g gluten free self-raising flour (I used Asda Free From)
* 75g cornflour
* 80g cold butter, cubed
* 35g granulated sugar
* 2 large eggs
* 130ml semi-skimmed milk
* 100g chunky white chocolate, frozen (I used Tesco own brand white chocolate)
* 10 fresh raspberries, frozen
* Start by freezing the white chocolate and raspberries for at least 1 hour
* Preheat the oven to 150C/Gas mark 3
* Sift together the cornflour, self raising flour and sugar into a bowl
* Add the cubes of butter and rub into the dry mix until you have a light, bread crumb like mixture
* Beat the eggs fully and fold into the dry mix
* Gradually add the milk, folding into the mixture until you have a dough which is sticky, but will hold when shaped into a ball
* Wrap the ball of dough in cling film and leave to rest in the fridge for 20 minutes
* Add the white chocolate and 7 whole raspberries to the dough, ensuring they are evenly distributed
* Before baking, crush the 3 remaining raspberries and mix gently into the dough
* Line a flat tray with greaseproof paper and place even amounts of dough onto it, leaving at least 2cm between each scone. I found it useful to put my dough through a 5cm round cookie cutter to ensure they had some height and were evenly sized.
* Bake for 10 minutes, apply an egg or milk wash to the scones and bake for a further 10-15 minutes until golden brown and hard on top
* These scones will last up to one month in the freezer