Afternoon tea – scones
13
September
Coeliac UK is raising awareness of Coeliac disease with the ‘Free for Tea?’ campaign this week. We’ve linked up with our sister brand Dietary Specials to bring you a range of afternoon tea-inspired recipes – all wheat and gluten free of course! Today it’s Cherry Scone Twists – delicious!
Top tip: If you’re hosting an afternoon tea event why not charge your friends an entry fee and raise money for Coeliac UK?
Cherry Scone Twists
Delicious served warm straight from the oven, or cold on the day of baking.
Quick reference
Makes 8-10 cakes
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Oven temperature: 200C/400F/Gas Mark 6
Ingredients:
1 sachet (250g) Dietary Specials White Mix
10mlsp (2tsp) gluten free baking powder
25g (1oz) caster sugar
50g (2oz) soft margarine or spread
1 medium egg beaten
45 – 60ml (3-4tbsp) milk
50g (2oz) glace cherries, chopped
Method:
1. Mix together well White Mix, baking powder and sugar.
2. Fork in spread to resemble fine breadcrumbs, add the cherries.
3. Stir in egg and sufficient milk to give soft not sticky dough.
4. On a surface dusted with Mix, knead lightly for 1 minute then roll out 1cm (1/2”) thick.
5. Use a 7.5cm (3”) cutter out rounds, then remove centres using a 3.5cm (1”) cutter.
6. Twist each ring to form a figure eight. Re-knead trimmings and repeat process.
7. Place well apart on a greased baking sheet.
8. Lightly brush with milk and bake in a preheated oven for 10 minutes until well risen and golden.
Top tip: If you’re hosting an afternoon tea event why not charge your friends an entry fee and raise money for Coeliac UK?
Cherry Scone Twists
Delicious served warm straight from the oven, or cold on the day of baking.
Quick reference
Makes 8-10 cakes
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Oven temperature: 200C/400F/Gas Mark 6
Ingredients:
1 sachet (250g) Dietary Specials White Mix
10mlsp (2tsp) gluten free baking powder
25g (1oz) caster sugar
50g (2oz) soft margarine or spread
1 medium egg beaten
45 – 60ml (3-4tbsp) milk
50g (2oz) glace cherries, chopped
Method:
1. Mix together well White Mix, baking powder and sugar.
2. Fork in spread to resemble fine breadcrumbs, add the cherries.
3. Stir in egg and sufficient milk to give soft not sticky dough.
4. On a surface dusted with Mix, knead lightly for 1 minute then roll out 1cm (1/2”) thick.
5. Use a 7.5cm (3”) cutter out rounds, then remove centres using a 3.5cm (1”) cutter.
6. Twist each ring to form a figure eight. Re-knead trimmings and repeat process.
7. Place well apart on a greased baking sheet.
8. Lightly brush with milk and bake in a preheated oven for 10 minutes until well risen and golden.
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