Thursday, 8 March 2012

Gluten Free Cherry & Almond Scones

1 lb Self Juvela White Flour Mix with a pinch of salt
4 oz Margarine or Butter
2 Eggs
2 oz Caster Sugar
2 oz Ground Almonds
2 teaspoon Almond Essence
3 oz Chopped Cherries
Milk to make up the eggs to 1/2 pint

Mix the flour and salt together and then rub in the margarine.

Add the caster sugar, ground almonds and chopped cherries to the flour and mix together.

Whisk eggs with the milk and add the almond essence, add the milk/egg mix to the flour reserving a little for brushing the tops of the scones.

Flour your work surface and tip out the scone mixture, knead for around five minutes, you will notice the texture change to a smooth dough and roll out until 1 1/4 inch thick or the same height as your scone cutter.

You should get about 12 scones from this mixture, place on a baking tray, brush with the egg/milk mixture, sprinkle a little caster sugar on the top of each scone and bake in the middle of your oven on gas mark 7 until golden brown on the top.  When you remove them from the baking tray they should move easily, you can also tap them on the bottom to check if they are cooked.

Leave to cool, cut in half and serve with lots of butter - Danish of course :)