This spiffing recipe which I made up uses gluten-free flour and fresh raspberries to make scones! I used my tried and trusted recipe which I inherited from my mum, plus the raspberries I’d just picked in the garden. For some reason we only have a few this year, a lot of the canes died over winter… they were quite old so we’ll get some new ones in the autumn… or whenever its’ best to plant them!

  • 8 oz self-raising gluten-free flour
  • 2 oz butter
  • 1 oz sugar
  • 1 egg beaten and mixed with enough milk to make ¼ pint
  • pinch of salt
  • fresh raspberries
  1. mix the flour, salt and sugar then rub in the butter until it is like breadcrumbs
  2. mix to a dough with the egg and milk mixture, if possible saving a little to brush on the top – bring it together very lightly, you don’t want to knead it, just keep it very soft and light
  3. weigh the dough and divide into two equal parts
  4. roll each into a circle of the same size as nearly as you can, neatening the edges very gently, roll it out to about ½ inch thick
  5. place the raspberries on one of the circles, keep them close together
  6. very carefully because the dough is quite fragile, put the other circle on top and press very lightly together round the edges so you can’t see any raspberries
  7. brush with egg and milk, or if it’s all gone, just milk
  8. sprinkle with a little sugar
  9. place on a buttered grease-proof paper on a baking tray (an old butter wrapper is ideal)
  10. bake at 220ºC, 425ºF, Gas Mark 7 for about 10-15 mins to lovely and golden brown
  11. here comes a tricky bit, take it out of the oven, turn it over so its bottom side is facing up and cook for another five or so minutes until it is light brown and the whole scone is cooked
  12. when it is cool, cut into slices like you would a cake
  13. because gluten-free flour is a little dry, you might need to serve butter, cream or clotted cream! Oh yum!

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