Fruity breakfast scones
These breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg!
100 g Doves Farm gluten-free plain white flour (⅔ cup King Arthur gluten-free multi-purpose flour) + extra for flouring a work surface
50 g Doves Farm gluten-free white bread flour (⅓ cup King Arthur gluten-free multi-purpose flour + optionally mix in ⅛ tsp of xantham gum or guar gum)
2 tsp gluten-free baking powder
½ tsp cinnamon
2 tbsp xylitol
50 g (½ stick) unsalted butter*
5 dried apricots, chopped into tiny pieces
2 tbsp sultanas
1 tsp vanilla extract
1 medium banana, mashed
1-2 tbsp double cream* (heavy cream*)
1. Pre-heat the oven to 200C/400F/gas mark 6. Line a baking tray with non-stick baking paper.
2. Put the gluten-free flours, baking powder, cinnamon and xylitol into a bowl.
3. Add the butter and rub it into the dry ingredients with your fingertips.
4. Once you have fine crumbs, mix in the sultanas and the finely-chopped apricots.
5. Add the mashed banana, vanilla extract and 1 tbsp of cream and combine the ingredients. If the dough doesn’t combine easily, add another spoonful of cream and gently knead it into a ball.
6. Sprinkle some flour onto a work surface. Place the dough onto it and flatten it with your hands into a 2.5 cm (1 inch) thick disc. Take a 6-7 cm (2.5 inch) round cookie cutter and cut the dough into scones. Keep re-shaping the leftovers until you have used the whole dough.
7. Place the scones on the baking tray and bake for about 15 minutes or until the tops of the scones start to brown.
To make these scones lactose-free, use non-dairy vegetable margarine instead of butter and lactose-free cream instead of ordinary cream.
Eat warm or cold – and don’t forget to add lashings of butter (or non-dairy vegetable margarine), no-added-sugar strawberry fruit spread (or xylitol jam or diabetic jam) and vanilla cream on top!
Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved.
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Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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