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).