Top 6 Freefrom Cream Tea, Jam and Scones If you missed out on a cream tea during the King's Coronation weekend fear not its never too late to indulge in the perfect jam and cream tea scones. This recipe can be adapted to eliminate all the top six (dairy, wheat, egg, soya, nuts & fish) if needed. So put on your pinny and get baking! Ingredients for 8 scones 250g of doves gluten-free self-raising flour or 250g of gluten-free plain, 5 teaspoons baking powder, 1 teaspoon of xanthan gum a pinch of salt 50g caster sugar 50g cold diced dairy-free (plant-based flora butter or other of your choice) 1 egg or 1 teaspoon of egg replacer 100ml milk alternative of your choice 2 tablespoons of plant-based plain yoghurt 2 more tablespoons of milk alternative of your choice Ingredients for filling Whipping Cream Oatley or Coconut Collab work well Jam of your choice You will need 6cm round cutter Baking tray and Baking Grease Proof Paper Large bowl and butter knife Pastry brush Cooling rack Preheat your oven to 220oC/225oF/gas7 Put a sheet of baking paper on the tray and place it in the oven as cooking your scones on a hot tray will help them to rise Place your dry ingredients either in a food processor or in a large bowl. Add the butter and turn on until it the mixture looks like breadcrumbs or rub the butter into the flour with your fingers If you are using egg beat it with the milk and yoghurt alternative Now with a large bladed flat knife mix in the liquid to the dry ingredients until it all comes together in a ball. Put the mixture onto a floured surface and pat out gently to about 2cm thick Cut out 8 scones and place them on the hot baking tray Brush with the milk alternative of your choice Place in the oven for 10-12 minutes and golden topped Remove and place on a cooling rack Whip your cream Put the kettle on as these scones are certainly best with a cup of tea! Recipe supplied by Amanda Cordell Last updated 10/5/23 ©EOS Network 2023 All rights reserved Manage Cookie Preferences