Saturday, 22 September 2018

Cherry Bakewell Scones - gluten free


Who loves Cherry Bakewell? It is one of my favourite flavour combos... The happy marriage of sweetly-tart cherry with frangipane almond is just heaven. It is one of those pairings that invites culinary creativity and kitchen play time. These Cherry Bakewell Scones simply had to be made.


I admit that they were conjoured up earlier in the summer when the wonderful Kentish cherries were ripe on the trees and the weather was hot and sultry. The photos have been idling on my computer for months waiting to be edited, but then I got waylaid with school holidays, followed by a wonderful family cruise to Norway, the back to school chaos and then a perfectly relaxing stay in France with a wonderful group of bloggers at Pignoulet retreat. I make no apology... I have had a fabulous summer and feel blessed to have spent it with family and the most incredible friends. It has been exactly what I needed after a couple of years of endless stress and loss.


The cherries may have long-since finished, but these scones are still worth the effort. Frozen cherries are an ideal substitute for fresh... just make sure you defrost and drain them thoroughly before use (and save any of that gorgeous juice for smoothies).

The recipe has been adapted from the successful Hot Cross Scones that I hatched at Easter. Made with buttermilk, a little ground almond and wholegrain gluten free flours, they have a fantastic soft scone texture which stays fresh for days. Although (as with any scone) they are at their best when just made, the scones I make with buttermilk stay way fresher than any other gluten free scone I have eaten. If you keep them in the fridge to extend their life, just remember to bring them back to room temperature or warm them in the microwave to perk them up.


So what makes these scones worthy of the title 'Cherry Bakewell'? Well... apart from being packed with juicy fresh cherries, the dough is infused with plenty of almond extract... I like my Bakewell to be extra almondy! Slathered with clotted cream and cherry jam they make for a delicious variation on traditional afternoon tea... ideal with a heady, perfumed pot of Earl Gray.


I am sharing my gluten free Cherry Bakewell Scones with the following linkies :


Cook Once Eat Twice with Searching for Spice
Cook Blog Share with A Strong Coffee
What's For Dinner with The Lazy Gastronome

 


Baking Crumbs with Jo's Kitchen Larder and Only Crumbs Remain
Got To Be Gluten Free with myself and Glutarama
Fiesta Friday #242 with Angela, The Not So Creative Cook and Apply To Face Blog


Other cherry and almond bakes and makes on Gluten Free Alchemist include :
Cherry-Frangipane Tart
Candied Cherries
Cherry-Chocolate Battenburg Cake with Cherry-Almond Marzipan
Cherry-Almond Coconut Milk Ice Cream


Cherry Bakewell Scones 

Ingredients


340g gluten free plain flour (I used my GFA Rice Free Blend with wholegrain flours)  
2 teaspoons xanthan gum
pinch fine sea salt
50g ground almonds
1 tablespoon GF baking powder
2 teaspoons bicarbonate of soda
90g unsalted butter (cold & cubed)
40g caster sugar
1 large egg - beaten
1 pot (284 ml) buttermilk
2 teaspoons almond extract
175g pitted fresh cherries - chopped and drained (or use frozen - completely defrosted and thoroughly drained)

beaten egg mixed with a little milk to glaze
a little extra sugar to sprinkle

Method

  1. Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside. 
  2. Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, and bicarbonate of soda until well-blended (I weigh mine into an airtight container and shake vigorously). Transfer to a large bowl.
  3. Rub the cold butter into the flour mixture until it resembles fine breadcrumbs. 
  4. Add the sugar and stir through.
  5. Make a well in the centre and add the beaten egg, buttermilk and almond extract. 
  6. Use a flat-bladed knife to mix the wet ingredients into the dry, until it clumps together and continue to mix, until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
  7. Add the chopped cherries and mix through until even. 
  8. Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca flour. 
  9. Flour your hands well and gently bring the dough together. It should be quite wet.
  10. Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and lay a further piece of baking paper over. 
  11. Gently roll out the dough between the paper to a depth of about 4 cm.
  12. Use a round/fluted cookie cutter (I used one 3 inches/7 cm) to cut rounds from the dough and carefully transfer them to the lined baking sheets.
  13. Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
  14. Brush the top of each scone with egg-wash, sprinkle with a little sugar and bake in the oven for 15 to 18 minutes, until well-risen, firm and golden.
  15. Remove from the oven and transfer to a wire rack to cool. 
  16. Eat warm or cold, with butter and/or jam and/or cream. 
  17. Store the scones in an airtight container for 2 to 3 days if necessary. 
Gluten Free Alchemist © 2013-18 unless otherwise indicated

Sunday, 9 September 2018

Revisiting End of Summer Roasted Fruit Flapjack for September's Got To Be Gluten Free (#G2BGF)


For those of you who follow Gluten Free Alchemist on Instagram, you will know that I have been away, cruising the Norwegian Fjords with my family. No sooner was I back, than the school term started for Miss GF and I was back to work. Consequently, I am considerably late in posting the linky for this September's Got To Be Gluten Free recipe share. Hopefully you won't be too hard on me.


The Fjords were totally stunning and the cruise outshone all expectations. I will post about our experiences soon, so impressed were we with the ability of the Sapphire Princess staff to meet our gluten free needs. Seriously.... they absolutely had safe gluten free eating sussed and what we wanted, we got! Keep an eye out for a blog post soon.

But for this month's Got To Be Gluten Free, I want to revisit an old favourite recipe of mine... End of Summer Roasted Fruit Flapjack. I first developed this recipe back in September 2013, when I was just 6 months into my blogging journey. Interestingly, it was also the first recipe that I ever shared with a blog link challenge.


Five years on, it is still an amazing recipe. Intensely fruity pieces of roasted berries and plums, dappled through a firmer oatie flapjack, sweetened with a blend of brown sugar, syrup and honey and laced with a hint of cinnamon, these flapjacks sing of warm days leaving us and the impending approach of cooler, misty mornings and falling leaves. You can find the recipe here.


Keeping to a seasonal fruit theme and to help start the party, I am also sharing a delicious Apple Tart recipe from my co-host Rebecca, who blogs over at Glutarama. Made with fresh apples and home-made creme patisserie, they look and sound absolutely divine.

Now all we need is for you, lovely readers, to come join us in sharing your own wonderful gluten free bakes and dishes. We would love to see what you have been cooking up.... whether a new dish or something from the archives. And remember... you don't have to be a gluten free blogger to join in. Anyone is welcome, just as long as your dish is free from gluten....


Grab the linky badge here and add to your post, it'll link to our linky main menu so no need to edit - life's too short!



An InLinkz Link-up

Gluten Free Alchemist © 2013-18 unless otherwise indicated