I was browsing at food porn one morning and saw pictures of Devon cream scones. The photo made me salivate and I was determined to make them as soon as possible. I made two batches, one gluten-laden (for A.) and one gluten-free (for me). Unfortunately the gluten-free version (based on an online recipe) was not very good. The taste, texture and flavor of the scones made me want to hurl. I was so disappointed, especially after seeing A. devouring his delicious looking scones. I HAD to create a new batch.
The recipe is based on my gluten-laden scone, but instead of wheat flour, I used my own gluten-free flour blend, which is made from: 1 part in weight of potato starch, 1 part in weight of brown rice flour, 1.5 part in weight of glutinous/sweet rice flour and 1.5 part in weight of potato starch.
The resulting scone was far better than the earlier attempt; it was palatable, even though it had a strange taste to it. I suppose one cannot really get away from that weird/strange taste from gluten-free flour mixes. The scones were crisp on the outside and meltingly tender on the inside. I served it with coconut whipped cream and fruit-sweetened jam.
To the observant folk out there, you’ll notice that I was eating these scones the “Cornish” way, that is jam before cream. Normally, I tend towards cream before jam, the “Devon” way. However, whipped coconut cream is not as robust as clotted cream, and will not withstand the mighty weight of the sizeable dollop of jam that I use.
NOTE: these are definitely not as soft and fluffy as the Devonshire scones. They also don’t rise all that well.
ENGLISH SCONES (gluten-, gum-, refined sugar-, dairy-free)
Adapted from Devonshire Scones
For the scones
- 225 g (1-2/3 c) gum- and gluten-free flour mix*
- 1 tablespoon baking powder
- 1 small pinch salt
- 50 g (a little less than 4 tablespoons) coconut oil
- 1-2 tablespoons coconut sugar (depending on your sweet tooth)
- 150 ml (2/3 c) almond milk or other non-dairy “milk”
- 1 egg, beaten for brushing
- Coconut whipped cream
- Fruit-sweetened jam/preserves
* the weight of the flour mix depends on what it’s made up of. My gluten-free flour blend is usually made up of 1 part in weight of brown rice flour, 1 part in weight of millet flour, 1.5 part in weight glutinous/sweet rice flour and 1.5 part in weight of potato starch.
1. Preheat oven to 230°C/450°F, and line a baking tray/sheet with parchment paper.
2. In a large bowl, mix together flour, baking powder and salt.
3. Rub the coconut oil into the flour until the mixture resembles fine breadcrumbs, then stir in the coconut sugar.
4. Mix in the almond milk to form a lightly sticky dough.
5. Flour a surface and pat down the dough to about 2.5 cm/1 inch thick.
6. Cut out rounds using a 6 cm/2 ½ inch round cutter, transfer onto prepared baking tray/sheet. Gently and lightly reform the dough and repeat.
7. Brush the tops of the scones with beaten egg and bake in the middle of the preheated oven for 10 minutes or until risen and very lightly colored.
8. Allow to cool on a wire rack, before splitting and slathering with coconut cream and jam.