I’ve just arrived back in the UK, so it’s perfect timing to share the afternoon I spent baking and taste-testing English Scones with the fantastic Estela, “Head Foodie” at Liberated Foods.
Estela is a self-taught cook who specialises in gluten-free and allergen-free cooking and baking. Since the birth of her now 14 year old daughter, who was born with over 50 different food allergies (eek!), Estela has become an expert in sourcing ingredients and creating recipes that not only avoid allergens, but also taste every bit as delicious as the “real” thing – and receive the approval of her three allergy-free children!!!
Estela is organising an amazing English Afternoon Tea event in the spectacular garden setting of Powderhaus in Seattle on the 18th January, so she called upon the tastebuds of an experienced scone-eating Brit (that would be me!) to test her English Scones recipe.
However, this will be an afternoon tea with a difference, as all of the food served will be gluten-free. A selection of items will also be free from the top 8 food allergens (wheat, dairy, soy, egg, peanut, tree nuts, fish, shellfish), as well as being free from rice, corn, potato, and sesame.
But WAIT! Don’t assume this event isn’t for you, simply because you don’t follow an allergen free diet. As a taste tester for the gluten-free scones I can say, hand on heart, that her food is absolutely DELICIOUS with a capital D!!! For further information and tickets (which must be purchased in advance) visit her event page.
For this Gluten-Free Scone recipe we used Estela’s special gluten-free flour mix in place of regular flour. You can contact Estela directly with your questions and enquiries by completing the form at the end of this post.
Now let’s get back to Estela’s delicious Gluten-Free English Scones!
First, pre-heat the oven to 375ºF.
In a large mixing bowl, mix together all of the dry ingredients. Then using a pastry cutting tool, cut in the butter until a crumble-like consistency is reached. If you don’t have a pastry cutter, you can get the same result using two butter knives.
We then added the buttermilk and combined to make a sticky dough. If you prefer fruit scones to plain, add and stir in some sultanas.
Using a cupcake scoop, we divided and dropped the dough onto a non-stick baking mat and then, using our hands, flattened and rounded the dough into scone shapes.
Place the scones in the hot oven and bake for 10 minutes. Then reduce the oven temperature to 350°F and bake for a further 15 minutes, until the base of the scone is browned and the tops are golden.
Remove the scones from the oven and allow to cool slightly, then serve warm with fresh clotted cream and fruit jam – nom nom nom!
I prefer to eat mine the Cornish way, jam first and then the clotted cream, whilst those from Devon have long argued that the clotted cream should come first. How do you prefer to eat yours???
To make Estela’s Gluten-Free Scones we used the following equipment:
- Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
- Tovolo® Non-Stick Baking Mat
- Pastry Cutter Tool
- Tovolo® Spatula
- Tovolo® Cupcake Scoop
- USA Pan Cookie Sheet
Readers in the UK, France, Germany, Spain & Italy can now purchase our great products, from the Arugula & Rocket Cookshop on Amazon.
Complete the following form to contact Estela:
Ingredients: Estela’s Gluten Free Flour Mix Instructions: Pre-heat the oven to 375ºF. In a large mixing bowl, mix together the dry ingredients. Cut in the butter until a crumble-like consistency is reached. Add the buttermilk and combined to a sticky dough. If using, stir in the sultanas. Using a cupcake scoop, drop the dough onto a non-stick baking mat. Then shape and slightly flatten with your hands. Bake for 10 minutes, then reduce oven temperature to 350°F and bake for a further 15 minutes. Estela's Gluten Free English Scones
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Guar Gum
1¼ Cup Buttermilk
½ Cup (1 Stick) Butter
Sultanas (optional)
Arugula & Rocket 
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