Carrot Cake Scones

Here’s a gluten free scone with a zesty twist!   This was inspired by a recipe card that arrived with my milk delivery last week and I immediately set about making it gluten free, low fructose friendly and, of course, thermified!   My tribe were gobbling them up like – well – hot scones, so I ended up making a batch four days on the trot!

On the fourth go, I used Orgran plain GF flour, but found I had to add another 100g water, as the dough was too stiff.   This may have been a little too much water, as I then had to use silicone cup forms, as it was harder to shape them as stand-alone scones.   Indeed, with my own ground flour mix, there is no need for any extra props, other than a baking sheet and some greaseproof paper.   I didn’t use xanthan gum either, as the Orgran already contains gum.

They’re best eaten warm on the day – which is quite easy to do, although they’re still good the next day (you could always freshen up in the ‘varoma’ for 5 minutes, or zap in the microwave if you use one.

So, here’s the recipe …

Pre-heat oven to 190 f/f or 200deg non f/f

Thoroughly wash/soak a whole mandarin/satsuma (I soak in hot water and a splash of ACV for 10 minutes).

Mill speed 9 / 1 minute:

• 210g rice (you can use a blend of brown/white, mixed with buckwheat, quinoa seeds (dry roast first on varoma / 10 mins / speed 1) or you could use some chick-pea flour in the next step, if you wish
• 30g tapioca (or use tapioca flour in the next step)

Sift together speed 6 / 6 seconds:

• The 240g Rice/tapioca flour mix
• 60g potato starch
• 3 tsp (15g) baking powder
• 1/4 tsp salt
• 1 tsp xanthan gum
• 2 tsp mixed spice

Set aside in another bowl or use a second TM bowl for the next bit.

Whizz up speed 7 / 3 seconds:

• 1 mandarin/satsuma, quartered, topped and tailed
• 100-120g carrot, cut into coins

Scrape and repeat for 2-3 seconds.

Add and whizz up speed 6 / 5 seconds:

• 2 eggs
• 50g olive oil
• 20-30g brown rice syrup

Scrape sides and lid down.

Insert butterfly whisk.
Blend 2 mins / speed 3, mc inverted, if possible, to allow some air in, but to keep spitting to a minimum

Remove butterfly and scrape down the sides of the bowl and lid.

Add and whizz up speed 5 / 10 seconds:

• The flour and spice mix (roughly 340g)

Scrape down, add, then set to closed lid and knead / 30 seconds:

• 50g raisins or chopped apricots

Spoon out 6 or 7 large blobs (or 9 -10 medium blobs) of dough onto a baking tray lined with greaseproof paper.

Shape and smooth out the tops and sides with the back of a dessert spoon rinsed in water.  Suggest you have a glass or cup of water at the side of where you’re working and keep dipping the spoon in after smoothing each scone piece.

Bake for 15 minutes or so / 190 f/f or 200 non f/f. 

Serve warm with sugar free chia jam.  I use this one – without the honey – and cashew cream, or for a totally nut free ‘Devonshire Tea’, use coconut cream (you could make your own – see the Quirky Cookbook, if you have one).