I'm Angela from gluten-free Angela, and over the years I have tried different types of recipes to make scones. And now I think I do have my ultimate scone recipe, although this will not be the end, honestly. We're up to the end. I will continue to develop it, but this is a beautiful recipe that I have. And every time I make them, people love them and I've got it down to a fine out now. So today, I just thought. Hey. Let me just share this recipe with you. Um, And it's really interesting that I go to so many different places and. scones are dry. Crumbly. there's hardle any taste in them or what you can taste is an absolute ton of baking powder. Um, We never know how old BR is you cooked through, into that scone. They explode and crumble and you're ending up with lots of different bits on the bottom of your place. It's really interesting. It goes to some of the. Top supermarkets and they're pretty bad. We go to. Uh, certain places to buy recipe books. And we tried them and theyre awful. And then some people's we sit back and they are incredible. And it's these incredible ones, that I really want to talk about. Um, Because it's all about the ingredients. Now, scones are something that uses up what you have hanging around the house. And let me explain what that means. Back in the day, years and years ago, scones were made to use up the milk, the cream, the butter that was on the turn. That's a Northern expression. Uh, being on the turn means it's about to go sour. Go off. And this is in the day where you didn't have a fridge. You may have a little larder with a marble slab and you would have milk that you kept in there cheese, butter, cream, et cetera. But they would only be there for a certain time. And by the following day, you know, that they would have gone. And it's also one of those ingredients that if, if something has gone slightly sour, you can use it up in scones. And that's what people use to do. And Yes, I am going to be bold. And I'm going to say this. I see so many recipes at the moment. But say two ingredients, three ingredients. Now. Something may look like a scone. But it has to taste like. A scone. It really does have to taste like a scone. Um, And I've tried several of those recipes out there. They're encouraging you to use the lemonade or something like that. And to me. The taste is all wrong because there is no taste. To make a scone or a scone delicious. It needs fat in that it needs taste in there. So whether you're dairy free, Can't tolerate cow butter. You know, replace that with goat butter. can't tolerate cream, replace that with a replacement cream. You do need the milk, the yogurt, or the cream, the butter in there to give it that delicious taste. And if not, you are going to have flour and water. And flour and water. Isn't the greatest taste. And that's what I am saying about a lot of these recipes and you will either agree with me. Or disagree with me, but that's my opinion. And I think that do you know what..., if we're going to go to the trouble of making something ourselves, we're going to put Our electricity, your gas or. Ah, cause it's going and we're going to take time to make these beautiful things, put them into the oven and then serve them up to our friends, family, or just to ourselves. It's worth getting something that tastes delicious. So. There are certain places that I will go to and the scones will arrive and they're slightly warm. And when I, when I press them like this, they delicious. I soft, the middle should always give it. Shouldn't be hard and firm. Off your soapbox, Angela, please. And it's really interesting, you know, when you go, whenever you buy scones, We're going to be wrapped in plastic, which is not great for the environment. They could have been there. There's no baked on date is there? So that scone could be two days old. It could be five days old. How old is it? We just don't know. It's wrapped in plastic. When we look at the ingredients, there'll be some that we don't actually know what that means. What is that ingredient? What is that coloring?. What is that additive? We don't know. And when you do get them out, they tend to be pretty hard. if I have to eat these things, And come out of a packet. I tend to stick them onto the tap. So they get a little bit white, stick them in the oven to give them a bit emoji back. That's what people do in France with Baguettes when they've gone stale. The following day, they doused them in water. Get them quite wet on the outside, the do it croissants and everything, and then put them back in the oven. And it just helps to rehydrate them. And then the outside is crusty and the inside is a fluffier. But they still. Several days old. And there's still a lack of butter in them. There's still a lack of cream in them. There's still lots of lack of milk in them. So that's why I just think it's easier. I got up this morning. I thought, Ooh. It's Saturday is Eurovision song contest tonight. So you can tell where it is. You know, that's in the UK, so you can tell what year it is. We have another lovely lasagna. Gluten-free. Lasagne. And just to let you know, I have put dark chocolate in there as well. Uh, to offset the, because I've used a hundred percent. Chocolate. Oh, it's fabulous. And I even put in a tiny, tiny, tiny bit of something to sweeten it as well. Maple syrup. So my, oh, it's just going to taste amazing. But having that garlic bread. Gluten-free garlic bread. And we're having scones. Afterwards as well. So I thought, let me make a double batch this morning. So These are 12 minutes, 12 minutes in the oven. That's it. And they come up. They're beautiful. They're soft. They're delicious. I absolutely love these scones. So, um, That's why. I just want to encourage you too, to make some. Treat yourself and I'll tell you, right. I've got my recipe here on my phone for you. So, what you need is. 340 grams of gluten-free self raising flour. Use, whatever one you have now in the UK, we have self raising flour. If you need to, if you only have plain flour in your country. Then you're just going to have to put a little bit of baking powder in there. Just look on the internet and it'll tell you how to make your type of flour into a self-raising flour. So 340 grams of self raising flour. Pinch of salt. A quarter of a teaspoon of Xanthan gum. One teaspoon of baking powder. So even though it's a self raising flour we use, we need to add a little bit of baking powder. 90 grams of butter. I always use salted butter. It's your choice, what you use. If you want to use a block margarine you can do that. If you want to use goats. But two, because you don't use, um, Cow butter. You can do that. Um, block Margarine. Just use what you like. Some of the are dairy free. Some of them, you know, It's entirely down to you. A tablespoon of sugar, whether that's granulated, whether that's castor sugar. Just use what you've got. I just tend to reach for the, for the nearest one. And then you're going to put 190 mil of milk or cream in. And I say milk or cream, because if you've got a tub of like single cream, that's close to the sell by day, or it's been open a few days, use that up.. If you've got milk there. Use that up. So that's why I don't want to be overly prescriptive. Um, Double cream, extra thick cream, that's different, but a single cream, a milk. This. This. When we're making scones, you can interchange them. And then the next thing, this is where we want three tablespoons. of a thick yogurt. Or what I've been doing the last couple of times is putting sour cream in. I had a big tub of sour cream and thought I need to use that up. I'll tell you what, I'll put it on my scones. Oh, my word. It is amazing. It really is. So it tends to be either a nice thick Greek style yogurt. I don't use the low fat things. I just don't have them in my, in my cupboard because I don't know what process is used. I don't know what additives the have used, so that's why I don't use low-fat. But the choice is yours. If you have a flavored yogurt. Just be aware that it's a strawberry. Okay. Your scones have gone to taste of strawberries. But Hey, if you like strawberries, what's the issue. You got to put some strawberry jam on. You're going to put a little bit of clotted cream on top. So just embrace it. I've done them with a hazelnut yogurt in the past, and they've been absolutely fabulous. They really have been. Um, it's strange now that. That yoghurt has changed. So they add a bit of sugar to it now, and it's too sweet for me now. I can't eat the yogurt, but, um, I should have just used it. Oh, shouldn't I. In the scones. And. if we have a sell by date for today, And we want to. That sell by dates today. And we say, oh, you know, so by yes, today, Use this stuff up. You know, there's, there's nothing wrong with it. Unless it's gone off It's fine to use. And if it smells okay, then continue to use it. If it smells a little bit off, there may be. We need kidney to use that. Up in scones. We don't need to throw everything away. Something that is quite amusing is I don't have much of a sense of smell. Anymore. I got. You know, I got that illness. But two or three years ago. And. The only reason why I knew I had it. It was because I lost my sense of smell and I couldn't smell anything. I couldn't smell. Zaflora. Bleach. Anything, I just went round the kitchen and bathroom, like. Trying to smell different. Disinfectants. I felt I can't smell anything, but then I went outside and I could smell fresh air. Really, really weird. So I can only smell certain things So sometimes I have to borrow somebody else's nose and say, excuse me, does that smell okay? Or not? Um, yeah. It's quite interesting. It's come back a lot more. Um, but I still don't have a normal sense of smell, but even I can smell if the milk slightly going off this. Even I can smell. If its on the turn. So when we talk about cream, yogurt, start to use them up. And this is a great, great thing. Start using things up. And if there's too many for you. What friends do you have? What's somebody like a scone. Do you go somewhere? Do you go to any groups where you could take a few scones with you? And it's amazing how these gluten-free scones are amazing. Now you can add a teaspoon of vanilla extract, or essence. I've actually to run out at the moment. So I haven't been put in for the last week and that is it. And what you do is you put all of your. All of your dry ingredients together in a bowl. Mix them around. So the salt, the. The baking powder. Everything is really, really well combined. Then what you're going to do is you're going to, Cut the butter cold, cold butter, cold, cold, cold out that straight out the fridge cuts it up into small cubes. And just between your fingertips. What you're going to do is just, um, make it into breadcrumbs. That's what you want. And then you've got to make sure your milk and your thick. I'll get together and then mix that in. Um, first of all, it will feel pretty. Wet, and it will really stick to your fingers this year of mixing that with a, with a spoon. Or a fork. Or a knife. But once it's been there for a few seconds, a minute. It will start to absorb a lot of that moisture. so it's all mixed up. Just put a little bit of flour on, on a board. And take that mixture. And you need it quite thick. I would say one, two inches thick. And you're going to just have a little pile of flour that you put your cutter in and swizel it around. So that flour hits the inside of your cutter. Um, and then what you're going to do is cut one of the scones out. And Put it over the top of your tray with some. You know, baking powder on it and you may have to push it out gently. Or, you know, keep. Trying to wiggle it out and it will come out eventually. But the secret is to keep flour on the inside back quarter. So that it releases easier. And. The great thing with our gluten-free scones is you can keep compressing that together. And it will still be beautiful and light and fluffy. It's not going to have the same effects as wheat flour doors. Why? The more times you reroll it. The worst is, um, so that's what you do and you will get about six delicious, small scopes. What about two inches wide? I would say two, two and a half inches wide. Keep them as high as the cutter um, so whatever. Thickness your cutter is mine are about. An inch and a half, two inches thick. And that's. How we make them. Then when you've got your six on there, or this morning I did a double batch. So we have a Baker's dozen this morning, so we have 13. Which was really good. So you've got about six to seven out of it and then what you're going to do is find a small egg. The smallest egg that you can find. and just crack that. there's a little trick to, um, When it comes to egg washing, especially scones. So when you making scones. The reason why they rise perfectly is because there's no dribble down. Either side of the egg wash. Once the egg wash spells down the side. As it starts to puff up. That egg wash will go solid and hard and prevent that side of the scone from going high. So try and just keep your egg wash on the top. Now, the other thing with egg wash is the white can sometimes being quite long. Um, pieces. Uh, it has this big membrane thing going through it. And again, the skill is, and this is something that I've learned from watching. How Japanese. Do their eggs and they will use their chopsticks or chopsticks while they're there trying to, Whisk it. And they always say whisk a hundred times. So that's what I do now, when I'm from preparing egg wash, I will use a fork. And I make sure I beat that egg. With a fork. A hundred times, and then you don't get those thick sort of egg white bits. tipping over the side of the scope. So just over beat your egg. Keep it going. And then when you do put the egg wash on the top key pit on the top, try not to dribble it downsides. And if you'd also like for an extra thing, you can just put. A little bit of granulated sugar on top, and that will add extra crunch. While it's baking. So then you've got them on your baking tray. And all you gonna do is pop that in a nice hot oven. And let me just double check. Yeah, it's 180 degrees fan 200 normal and a gas mark sex. Do you just going to have to double check? If your, um, the other one that we centigrade. If you're Fahrenheit, just double check what the conversion is for a gas mark 6. For a 200 degree normal. And you're going to bake them for only 12 minutes. Now, if you've got much bigger, Scones. I still suggest not over baking the, because it's the over baking them that dries them out. And what you want is this. Beautiful billowing inside. Something else I've just realized. Um, sometimes I'll make scones, I'll be at somebody's house and I realized that they don't have cutters or the cutters that they have. You know, brown rust on them. So, what I'll often do is just make them into an oblong and I cut it into six. And they're just squares and that's fine. You just use a knife. So they don't have to be perfect circles. Okay. Just, don't worry about it. You can have square scones, you can have whatever shape you want. You can do a full scone. However, what I will say is just ours. In the UK tend to be individuals. And I know if you look in. Certainly in America that will have a scone that is like a cake shape and, and you will just cut it in six on the top and I'll allow that to, to bake. I don't actually bake them like that. Myself. Maybe I'll have a go because that sounds really quite interesting, but the little individual ones. are really cute. So this recipe will make you about six or seven or just double it up and you'll be fine. And you'll be able to get the, the recipe. It will be below. Might come up as coronation cause we had a coronation. Here last week in the UK. and I put the vis scone recipe out for people because there's nothing more traditional in the UK. Then. An afternoon tea. Scones. With butter with strawberry jam and clotted cream. That's what we absolutely love. And when we go out for an afternoon, tea. That's what gluten-free people really, really miss if they don't have that. however, you don't just have to have the strawberry jam and the clotted cream. Last night for supper. So last night. We've had scones for supper three nights this week. So we've had our dinner. And then later on about half past nine, would anyone else like a scone? Yes, please. And so clotted cream on top and the jam. But then what I did was I cut a strawberry on top of fresh strawberry there, the. The first British strawberries that I've got my hands on and they were amazing. Certainly not cheap, but they were absolutely amazing and worth every penny. So have those on top as well. another that type of scone, try this. It is amazing. So when you make your scones. What I would suggest is caught up. A little, I know the ginger that you get in the jars, the little bulbs of ginger. If you could, one of those into sort of two millimeter pieces. And just put it in your mixture. You will be amazed you then suddenly get this ginger scone. And what you can also do instead of adding the, vanilla extra, you can just put a couple of teaspoons. As the ginger syrup in there. And then when you baked your scones, You can cook them put little bit of butter in your clotted cream. But then put some, um, honey over the top. And if you have a beautiful, strong, honey my And it's really amazing how that ginger tastes comes through. there's nothing to say that you can't. something like tahini on top. there's nothing to say that you can't crumble up a little bit of bacon on top. Honestly, people have bacon on these things. Honestly put cream cheese on as well. If you're doing plain stones. There's nothing to say that you can't have cream cheese on top of these cream cheese, you can have safer things. You can have smoked salmon on top of them. If you want to. They're beautiful pillows. That they're just amazing. And they. You've put a little bit of sugar in, but not very much at all. And you can stack this up, however you want. Now. I'll make my own jam when when all of the soft fruits are in season. So. Homemade strawberry jam is just beautiful. so we've got lots and lots of different options, you know, put some berries on top, put some blackberries on there, put some blueberries on there. If you like scones with fruit. Put some beautiful, delicious or sultanas or currents in there. If you want to chop up little bits of apricot, put those in there when you're, when you're mixing. You can add fruit in at that point. What I would say is be careful with things like blueberries, because they they've got so much moisture in them. So your scans will be slightly different. They might have too much moisture in them. But you know what, they're still going to taste. Absolutely amazing. So give it a go. Just appreciate the fresh fruits have very different effect to dried fruits. you know, if you love things like, um, prunes, you can, you can chop little prunes up and put those in as well. So it's endless the scone recipe. Is a vehicle for you to use things up that's in your kitchen, things that are. I've just got a handful of this left. What am I going to do? Make a Bread Butter. Well, you can make a bread and butter pudding with leftover scones. I don't know whose household would have scones leftover. But you can always use them up. And put them in a bread and butter pudding. You can put anything. That's gluten-free ed. And bready. Into, a bread and butter pudding. And I spoken about, about Gary Rhodes before, but Gary Rhodes is bread and butter pudding. You can't use normal bread. Gluten-free bread. Isn't great. But you can use scones up and you can have the most delicious, delicious, delicious bread and butter pudding. but that's what I'll do. I'll look, and I think I've got this left. What shall I do? And it normally comes down to scones. It really do. Does. They would just something that was so traditional when we were younger, my mom used to always do the cricket teas. And whenever. She went and did the cricket teas. Everyone went mad because they just wanted my mom's scones. And. There's nothing better that we can make something in half an hour. get it out of the oven. It's then starting to go. Cool. And. Everyone in the household is wanting one of these. So I just want to encourage you to find a little bit of gluten-free self-rising flour find, a little bit of margarine or butter. Find an old yogurt that needs using up. Find a little bit of milk or cream. Put all of that together and make some delicious scones. And. This is a recipe that I do believe in the UK, in England. It's part of our heritage. And I am so, so proud that so many people are continuing that heritage. And please have a go. Just try my recipe, see what it's like. And these are absolutely delicious. If you don't want to put anything on top, other than a little bit of butter. You will be amazed when these come out of the oven, just leave them for 10 minutes to start to cool down. Put a little bit of butter on and sit back with an nice cuppa of your choice and enjoy. This is gluten-free Angela and I have been talking about gluten-free scones. For half an hour and I hope you enjoyed it. And I hope you're going to make some, and I hope you're going to enjoy every single mouthful. You take care. And until next time. Happy. Gluten free banking. Take care. Bye-bye.