Our webshop is closed temporarily. We will re-open again at 9.15am. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sugar and blend together well.
Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the milk then use your hands to bring together a soft mass of dough.
Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
Lift the dough circles onto the prepared baking tray.
Bake for 15-18 minutes, until golden brown
Rhubarb Jam Compote
Wash, dry and slice the rhubarb into 3xm/1” lengths.
Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat.
Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken.
Pour the jam compote into a warm sterilized jar.
Large oven tray (scones). Saucepan, sterilized jam jar (compote) and mixing bowl
220˚C, Fan 200˚C, 425˚F, Gas 7.
Though as I like my scones BIG then this is just 4 scones for me.
Variation - added some sultanas and ground all spice. Yummy.
By Abby M
05 Mar 2018
tasty and family agreed, but more of a sweet bread than scones, will do half white and half whole next time and might try them thinner with more Xylitol (as this is what i substituted for brown) sugar to see if they come out a bit like biscuits instead