Sweet Scones

1lb mixture of Gram flour / Gluten-free White Flour / Rice flour

4 tsps Baking Powder

4tsps Xantham Gum

4oz Caster Sugar

4oz Margarine

2-3oz Fruit (Cherries, Sultanas, Apricots, etc)

2eggs + milk (or soya milk if making Dairy –Free as well)

· Rub the margarine into the flour then add the sugar and any additional flavourings.

· In a separate bowl, beat the eggs together then add to flour mix.

· Gradually add milk until required consistency – slightly damper than for regular scones.

· Combine very gently – you don’t want to beat the air out of the mix.

· Plop the mix out onto a floured surface and gently pat out to required thickness – about 1½ - 2 inches – and cut out scones using your preferred cutter size.

· Transfer to baking tray and leave to rest for about half an hour then place on top shelf of hot oven. After 10 – 15 minutes, turn oven temp down to 180C for a further 10 mins or until scones are baked through.

Savoury Scones

1lb mixture of Gram flour / Gluten-free White Flour / Rice flour

4 tsps Baking Powder

4tsps Xantham Gum

2tsps dry Mustard Powder

4oz Marge

Grated cheese / Stilton / Wensleydale

2eggs + milk

Make as for sweet scone mix, not too dry, and leave for 1/2hour before baking. Sprinkle grated cheese on top before putting in the oven.

Suggestions for other good Sweet Scones

Orange & Cinnamon - Use orange zest and and substitute some of the milk for orange juice

Cherry & Vanilla 

Apricot & Orange - as for Orange & Cinnamon

Cranberry & Orange - as for Orange & Cinnamon

Lemon & Almond - Use lemon zest and and substitute some of the milk for lemon juice. Use chopped/ground almonds.

Suggestions for other good Savoury Scones

Cheddar & Walnut

Stilton & Walnut

Wensleydale & Apricot (my favourite)

Cranberry & Cheddar

Black Pepper & Parmesan