Friday Recipe: cream tea!
One thing that Jenny and I both share (except genes…) is the love of all things British. Yes, dropping names like Mr Carson and Mrs Hughes or Poirot and Miss Marple will truly make you our friend for life. Throw in the most charming accents and the cutest prince Cambridge has ever seen and whats not to like? So I only saw it fitting to serve up Fridays recipe with a cream tea. Enjoy!
For the scones I’ve used one of Jamie Olivers recipes as a base, you can fin it here, but I’ve tweaked it a little so my version will follow below. Jamies recipe says it makes eight scones but honestly I’ve never managed to get more than four out of it, but maybe I just make huge scones.
Gluten free scones with homemade raspberry and blackberry jam
You will need;
1 cup of gluten free plain flour
1/4 cup of buckwheat flour
1/4 cup of almond flour
2 heaped teaspoons of baking powder
100 ml cream
80 ml almond milk
a pinch of salt
Mix all the dry ingredients in a bowl and make a well in the middle. Mix the cream and milk together in a separate bowl and then add them to the dry ingredients. Mix it all together but only until it just comes together, don’t over do it. Spread the mixture out on a clean surface, I find this easiest to do on a baking sheet but a lightly floured surface will do as well. Use a round cutter to cut out your scones. Bake at 220 degrees celsius for 10 min or until golden brown.
For the jam;
100 grams of fruit or berries (I used raspberries and blackberries)
100 grams of caster sugar (approximately but this will depend on the berries)
A squeeze of lemon
Put all your ingredients in a pan and bring to a boil. Boil for a few minutes cooking away some of the water until the berries have a jam like consistency. Keep in mind that it will thicken further once it's cooled down.
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