Cardamom & Cinnamon Scones (Gluten Free)

There’s nothing better than a hot melting butter over a toasted scone. I used leatherwood honey to sweeten these scones; its distinctive fruity flavour really goes well with the raisins & spice. I’ve been spreading them with peanut butter, nutella & marmalade, but my mum’s home made damson jam is definitely my favourite.

1 cup rice flour

¾ cup cornstarch

½ cup potato starch

¼ cup tapioca flour

2 tbsp soy four

2 ½ tsp xantham gum

2 ½ tsp baking powder

pinch of salt

½ tsp ground cardamom

½ tsp cinnamon

¼ cup raisins

2 tbsp melted butter or margarine

1 tbsp leatherwood honey

1 cup butter milk (or soy milk with a tsp cider vinegar)

Makes 16 mini scones or 8 normal sized scones

  1. Preheat the oven 400f /200c/gas mark 6 & lightly grease 2 baking sheets
  2. Combine all the dry ingredients together in a large bowl. Add the wet ingredients and mix well to form a sticky dough.
  3. Break off pieces of the dough & roll in the palm of your hands to form a ball. Place on baking sheets and flatten slightly. Warning, this is quite sticky so is best to have your baking sheets prepared before hand.
  4. If making mini-scones, bake for 10-15 mins, for normal sized ones bake for 15-20mins. Serve with clotted cream & jam, and a cup of earl grey tea.

Mini-scones are difficult to toast as they get lost, so I’d recommend heating in a microwave for 20seconds.


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