86.Brown Buckwheat Scones : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:for six scones with a strong flavour

4 oz/100g grated carrot

1 egg

¼ pint / 150 ml milk

4 oz / 100g buckwheat flour

4 oz / 100g rice flour

1 oz / 25g sugar

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

2 oz / 50g butter or margarine

pinch salt to taste


Beat the carrot to a smooth pureé with the milkand egg. This is best done in a liquidiser.

Mix all the dry ingredients for the scones together with the fat.

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the scones.

Spoon the mixture onto a baking tray lined with non-stick bakingparchment or into individual greased pattie tins or a bun tray.


Preheated oven

gas mark 7 425°F 220°C

Bake for 15 to 20 minutes until brown.


Serve hot with butter and jam or with clotted cream and jam.

Scones freeze well. Serve toasted after freezing.

Variations to the basic scone mix

Sultana scones: add

2 oz / 50g sultanas or dried fruit

½ tsp ground cinnamon

Cheese scones: add

2 oz / 50g grated cheese to the basic dry scone mix.

Use sorghum or millet flour or

gluten-free flour mix in placeof the rice flour.