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
- Preheat the oven 400f /200c/gas mark 6 & lightly grease 2 baking sheets
- Combine all the dry ingredients together in a large bowl. Add the wet ingredients and mix well to form a sticky dough.
- 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.
- 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.