Wheat Free / Low gluten
Makes 8 - 10 generous scones depending on size
This scone is not designed for cutting and using as a base for jam and cream, or indeed any topping. The low level of gluten means it will just crumble apart. Instead, we sandwich layers of scone with the most delicious maple and vanilla scented dried peach and nectarine spread, and rely on the low gluten levels to give us the most amazingly light and tender crumb. They freeze brilliantly.
- 1/2 cup / 65 gm white spelt flour
- 3/4 cup/ 99gm oatmeal
- 3/4 cup / 82gm barley flour
- 1 1/2 tablespoons rapadura sugar
- 2 teaspoons baking flour
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup full cream, non-homogenised milk
- 1/2 cup buttermilk or yoghurt
- 100gm very cold unsalted butter, cut into rough 1 cm pieces
- 1/2 cup Dried Peach and Nectarine Spread
Preparing to Bake:
Pre heat the oven to 190c or 175c if fan forced.
Line a baking tray with baking paper.
Put the flours, baking powder and sugar in a bowl and sift in the baking soda. Mix through with a whisk to combine ingredients and break up any lumps of flour.
Add the vinegar to a cup measure, and fill it to 3/4 full with half the milk, and half buttermilk, leaving the rest to use only if needed. Generally, you will use ¾ cup milk for this recipe. Set aside.
Cut the butter into the flour until the mixture resembles coarse breadcrumbs - some bits will be the size of a pea, this is fine. Add the milk and mix with a large spoon to just combine - take care not to over mix. Because it's so low in gluten this is, and is best as, a soft and loose mix, so don't be alarmed if it looks quite moist.
Place half the dough onto a lightly floured board. Do your best to pat the soft dough into a circle approx 16 cm x 1 - 1.5cm thick. You may need to flour your hands a little. Gently and evenly spread the Dried Peach and Nectarine spread over the dough, right to the edges. Place the remaining dough on top - it's best to just dollop the dough on top and gently spread out with your floured fingertips as best as possible. It doesn't have to be perfect.
Using a sharp, floured knife, cut the circle into 8 - 10 wedges - you may need to clean and re flour the knife between cutting. I use my knife or a palette knife to move them to the lined tray as best as I can and it doesn't matter if they lose some shape or collapse a little, it will just make a more interesting and delicious end result. Bake for 15 - 20 mins, or until golden and the fruit is lightly caramelised. Remove and serve.
Dried Peach and Nectarine Spread
Wheat free, dairy free, gluten
Makes 1 cup
- 1/2 cup / 75gm roughly chopped dried, peaches
- 1/2 cup / 50gm roughly chopped dried nectarines
- 1 teaspoon natural vanilla extract
- 2 tablespoons maple syrup
Add the dried fruit, 1 tablespoon maple syrup and the vanilla all to a small saucepan with 1 cup water. Cover with a lid and cook at a very gentle simmer for 20 minutes. Remove from heat and let sit for 30 mins.
Turn into a food processor with the remaining 1 tablespoon maple syrup and blend into a chunky puree. If needed, add a little more water to make to a moist, spreadable consistency.
Store in fridge for up to 2 weeks.