Scones and strawberries are notoriously British. By combining both these ingredients, all the family can enjoy this low-calorie and low-fat afternoon tea favourite. This quick and easy scone recipe uses the natural sweetness of strawberries to reduce the amount of added sugar needed.
Serves: 16
Dietary: Suitable for wheat-free, gluten-free, vegetarian (may contain soya)
Preparation time: 25 minutes, including chilling time
Cooking time: 10 – 15 minutes
INGREDIENTS
100 g fresh strawberries, stemmed and chopped into small pieces
2 ⅔ cups (250 g) gram flour (chickpea)
2 Tbsp sugar
2 tsp gluten-free baking powder
¼ tsp salt
¼ cup (50 g) vegetable-based margarine, very cold, cut into cubes or frozen works best, grated
1 large egg
4 Tbsp (60 ml) buttermilk (if you cannot get buttermilk, add 1tsp of lemon juice or vinegar to regular milk)
1 tsp red food colouring (optional)
milk for brushing
Optional filling:
2 Tbsp mascarpone cheese
2 medium strawberries, mashed with a fork
METHOD
- Preheat the oven to 220oC/200 Fan/430oF/Gas 7. Line a baking sheet with parchment paper
- Chop the strawberries and set them aside.
- In a large bowl, add and combine all the dry ingredients: flour, sugar, baking powder, and salt
- Add the frozen grated or cold cubed margarine to the flour mixture. Rubbing the margarine with fingers or a fork can reduce the handling of the margarine, as it needs to remain as solid as possible. Do this until the mixture resembles fine breadcrumbs. There should be no lumps of butter.
- Add and combine the chopped strawberries into the flour mixture.
- In a separate small bowl, whisk the egg, buttermilk, and food colouring together and pour them into the flour and strawberry mixture bowl.
- Use a spoon or a spatula to combine the ingredients until they form a sticky but not wet dough. It should be workable.
- Lightly flour a work surface and turn the dough onto it. Flatten out with a rolling pin or hands to about 1 inch thick.
- Cut into portions using a heart-shaped cookie cutter (alternatively, it can be cut into triangles or rounds using a 2-inch fluted cookie cutter). Remember not to twist the cutter as this can affect the rise of the scones.
- Transfer the scones onto the prepared baking sheet and brush with milk.
- For best results, chill the scones in the fridge or freezer for 10 – 15 minutes. This will help them rise.
- Bake for 20 – 25 minutes or until you can see a browning (golden if not using red food colouring).
- Once cooked, transfer to a wire cooling rack.
- Enjoy them with a vegetable-based spread or fresh strawberry-infused mascarpone cheese.
- Mash the strawberries with a fork in a bowl, add the mascarpone and combine.
This recipe has been donated by Sascia Rowlands, Nutrition Student
NUTRITION INFORMATION
Per serving: Per plain scone, no filling
Total calories: 83 kcal
Fat: 2.9 g
Saturated Fat: 0.9 g
Carbohydrate: 10 g
Total sugar: 2.9 g
Free sugar: 1.9 g
Fibre: 1.2 g
Protein: 3.7 g
Salt: 0.4 g
NUTRITION FACTS
- Strawberries are a good source of vitamin C which can help protect our cells and maintain a healthy immune system and skin.
- Gram flour is made from chickpeas, an excellent protein, folate and fibre source.
- The antioxidant polyphenols found in chickpeas have been shown to be beneficial in reducing free radicals and their effects on the body.
VARIATIONS
- Alternatively, this recipe can be made using different gluten-free flours, such as plain, buckwheat, or rice flour (more baking powder may be needed for rice flour).
- Try adding walnuts or pecans for added antioxidants, magnesium, zinc, and vitamin B1 and B6.
© 2022 The Caroline Walker Trust