Perhaps it was my childhood filled with dreams of Enid Blyton-esque adventures in the woods, but I have always been drawn to laying a tartan picnic rug under a shady tree and relaxing with a cordial or two and a plate of warm scones with lashings (no dollops for me, it must be lashings!) of cream and jam.
Once I was diagnosed a coeliac, I bid a sad farewell to those whimsical imaginings; any scone I attempted was nothing short of a brick.
One of the first cookbooks I purchased when I found out I have to heave ho’ gluten was from the very clever gang at 4 Indgredients.
Not all of the simple recipes have been a success, but these scones, made with lemonade work perfectly every single time. Go easy with the liquid – I found that in a regular 12 scone batch, the 375ml listed in the original recipe makes the dough too wet and I found I was adding more and more flour. A dough that’s too sticky will drive you crazy when it comes to cutting the scones!
I’ve doubled the batch here so you should get around 24 scones to divvy up. You can freeze them and re-heat them in the oven on low heat to soften them before eating.
Pack the picnic basket and off we go!
(makes 24 scones)
4 tsp gluten free baking powder
600 ml cream
500 – 750ml lemonade
Pre heat the oven to 200 degrees.
Sift together the flour and baking powder into a large bowl.
Make a well in the centre and pour in the cream and half of the lemonade.
Mix until a firm dough forms (adding more liquid or flour as necessary)
Place the dough on a lightly floured board and knead into a high (this will give the scones their oomph) and round mound.
Cut the scones with a scone cutter, or, as I did, a round cookie cutter and place, side by side close together, onto a lined baking tray.
You could brush the tops with a little milk if you like.
Bake for around 15 minutes or until golden.