They say it never rains, but it pours. I have no idea who ‘they’ are, but I reckon they may be on to something…… In the midst of a bereavement and trying to organise a trip to the States to say goodbye to my beautiful big brother, my freezer has decided now is the time to go on the blink…… again! Aaaaaaggghhhhhh……
I don’t need this….. I’m stressed, exhausted, and very very sad right now. I feel like I am dragging myself out of bed in the mornings and with the help of matchsticks, I’m persuading Miss GF to do the same….. Somehow, I am managing to get her to school….. on time….. and then drive to work and actually converse and advise with some degree of comprehension and purpose, before driving home again and slumping in a knackered heap.
On the plus side….. (let’s think ‘glass half full’ if we can….), a broken freezer means the need to empty it as quickly as possible and make and eat…. lots. Fortunately, I am one of those unusual beings who when sad, still eats and rather more than I want to, instead of losing my appetite. Whilst I could do with losing a few pounds, now is not the time to starve myself.
And although I am less interested than usual, cooking still feels quite therapeutic…… providing I don’t have to think too hard.
A good while back, I was lucky enough to win some Pastry Room gluten free Scone Mix via the Free From Fairy. I had used most of it already, but there was still a batch in the freezer, which now needed to be used double-quick. The mix is really convenient, because it comes in 2kg packs, stored in the freezer as a fresh mix, ready to be weighed into portions and whipped up when you fancy a treat.
I had made some sweet plain and some cheese scones with the mix previously. Actually I don’t recommend using the mix for savoury scones…… It contains some sugar and although the company suggest you can add cheese to it, they do end up with a rather opposed combination of sugary cheese.
On the other hand, it is a fab mix for a sweeter bake. The texture of the scones is pretty soft and they stay fresh for a good couple of days (or you can freeze them if you don’t eat them all in one hit).
I’ve been in need of a bit of a comfort bake…. and with these scones, I used the base mix to explore its versatility with chocolate. I amended the instructions a fair bit to ensure the right consistency of liquid to dry ingredients….. adding drinking chocolate powder and upping the quantity of egg (from medium to large size) and also increasing the milk a little…… as well as throwing in some chocolate chips for good measure……. Well… everything tastes better with chocolate doesn’t it?
If you have a favourite scone mix or home-recipe, then it would be really easy to amend with the same alterations. I will definitely be trying out with a home-mixed scone base.
However you make them, they would be perfect for afternoon tea, picnics, parties, or just because you can….
The scones on their own are really really good. With the Nutella Mascarpone Cream, they are amazing. Add the Roasted Caramelised Hazelnut Crumbs and they are divine…..
All the Gluten Free Scones on Gluten Free Alchemist :
Original basic GFA slightly sweet scones
I am sharing my yummy scones with the following linkies :
Tea Time Treats with Janie at The Hedge Combers (and Lavender & Lovage). This month’s theme is Colourful. I thought long and hard about whether these scones counted as ‘colourful’….. It depends on what you like I guess, but you’ll find all the elements in the colour wheel of a Dulux paint display, so I figure they’re probably okay….
Free From Fridays with Emma at the Free From Farmhouse.
Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream & Roasted Caramelised Hazelnut Crumbs
Nutella Mascarpone Cream
300 ml double cream
120g Mascarpone cheese
2 tablespoons Nutella
1 tablespoons icing sugar
a few drops hazelnut extract
- Scones : Pre-heat the oven to 200 C/400 F/Gas 6. Prepare a couple of baking trays by lining with baking paper.
- Put the pastry mix into a large bowl and make a well in the centre. Add the beaten eggs, milk, chocolate powder and chocolate chips and bring together into a sticky dough. You can knead slightly to help the process.
- Tip the dough out onto a well-floured surface or floured cling-film and sprinkle the top with a little GF flour as well, to prevent sticking.
- Roll the dough to about 3 cm/1½ inches thick.
- Use a round pastry cutter 2 to 3 cm in diameter to cut rounds and place them onto the baking tray with a little space between them.
- Bring the remaining dough together and continue the cutting process until all the dough is used.
- Place the uncooked scones to one side for about 10 minutes to ‘rest’. Whilst they are resting, brush the tops with a little milk to glaze.
- Bake for 15 to 20 minutes until well-risen and golden.
- Place on a wire rack to cool completely.
- Roasted Caramelised Hazelnut Crumbs : Using a very small pan, heat the brown sugar with the water until dissolved and bubbling.
- Add the chopped roasted hazelnuts and stir through over the heat until ‘dry’.
- Remove from the heat and set the pan aside to cool completely.
- Nutella Mascarpone Cream : Whisk all the ingredients together in a large bowl until the cream forms soft peaks.
- Serve the scones, cut in half, spread with a generous dollop of Nutella Mascarpone cream and a liberal sprinkling of roasted caramelised hazelnut crumbs.
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