Once again, scones and strawberries seemed like the most fitting way to celebrate all things British for the Jubilee celebrations. This is a delicious scone recipe, we based it on one we found in the Leon gluten-free cookbook and it certainly is NOT your bog standard scone, nor need you fear it turning out dry or lacking in flavour as is so often the case with off the shelf packeted ones in a supermarket or in slightly tired looking tea rooms! This is bursting with juiciness from the strawberries and is perfectly moist in texture.
We still have so much rhubarb in our garden and so we decided to incorporate that as the two flavours compliment each other so nicely, and we loved adding ground ginger and cinnamon as well to give it that little extra spice flavour boost.
Right at the end we remembered we had some leftover toasted flaked almonds so we sprinkled them over the cooked scones as well and it enhanced the beautiful almond flavour in the scones even more and added a nice added crunchy texture.
This is another fun recipe to make with the kids and serve to the whole family and enjoy with a cup of tea, or perhaps a glass of your favourite fizz!
Strawberry, Rhubarb and Ginger Scones
100g ground almonds
100g gluten- free plain flour
2 tsp baking powder
1 tsp of arrowroot powder or 1 tbsp of tapioca starch
2 tsp ground ginger
1 tsp cinnamon
50g solidified coconut oil
100g light muscovado sugar plus extra for sprinkling on top
pinch of sea salt
zest and juice of one orange
100g strawberries, quartered
150g rhubarb, cut into 1cm slices
1 tbsp cornflour
50ml almond milk
1x egg replacer (we used 'Free and Easy Free From Egg Replacer')
2 tbsp Maple Syrup
Preheat the oven to 200 (fan) and line a large flat baking tray with parchment.
Mix the flour with the arrowroot, ground almonds, spices and baking powder. Cut the solidifies coconut oil into small pieces and mix it into the dry ingredients using a food processor until it looks like breadcrumbs.
Ground down the sugar until it's fine- you can use a food processor for this and then stir into the mixture with the orange zest and salt.
Toss the strawberries and rhubarb in the cornflour and then add that to the scone mix.
Whisk the egg replacer with the orange juice and maple syrup then add the almond milk and whisk again. Then add to the dry mix. Bring it together into a dough using a palette knife. Place on the lined baking tray and smooth it out into a circle 2 cm thick. Cut into 8 pieces. Sprinkle with a bit of extra sugar and place in the pre-heated oven for 20 minutes.
Serve warm or at room temperature.