Top 6 Freefrom Cream Tea, Jam and Scones: Dairy-Free, Gluten-Free, and Allergy-Friendly Enjoy a traditional English cream tea, free from the top 6 allergens—dairy, gluten, egg, soy, nuts, and fish—so you can indulge without worry on a 4FED or 6FED Elimination diet. What are the 4FEd and 6FED Diets for EGIDs: 4FED: A 4-food elimination diet, excluding dairy, wheat, egg, and soy. 6FED: A 6-food elimination diet, excluding dairy, wheat, egg, soy, fish, and nuts. Recent research shows the 1FED can be as effective as the 6FED diet as first-line therapy for Eosinophilic Oesophagitis (EoE). Eliminating animal milk alone is much easier and more sustainable than eliminating multiple foods. Learn more here. Learn more about Elimination 4FED and 6FED diets with registered dietitians. Whether you missed out during the King’s Coronation or are just looking for an allergy-friendly treat, these scones are the perfect solution. Pair them with your favourite jam and plant-based cream for a delightful, safe tea-time experience. So put on your pinny and get baking! Looking for more allergy-friendly treats? Check out our collection of freefrom recipes here. How to Make Allergy-Friendly Freefrom Cream Tea Scones Ingredients for 6FED Safe Gluten-Free Scones (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 Allergen-free pantry essentials, including oat milk, soy-free milk, gluten-free self-raising flour, plant-based butter, and egg replacement for safe and inclusive cooking 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, CEO&Founder of the EOS Network Tried these allergy-friendly scones? Share your creation with us! Tag @CharityEOS and use the hashtag #646EOS to show your support for the Eosinophilic Community Check out other allergy-friendly tips and recipes: 15 Amazing Allergy-Friendly Advent Calendar Ideas 25 Non-Food Treats for a Fun and Allergy-Friendly Halloween 10 Delicious Easter Eggs that are Free From Dairy, Gluten, Nuts, and More Top 6 Allergen-Free Christmas Recipes Last updated 06/09/24 ©EOS Network 2024 All rights reserved Manage Cookie Preferences