Gluten free scones

Luxury afternoon teas are popping up all over the place, however even before I became gluten free I used to find that some of the scones which formed part of the afternoon tea disappointingly dry and crumbly and not that pleasant to eat even when ladled with obscene amounts of jam and cream.

Mr LF loves scones with jam and cream, particularly home baked scones with homemade jam, so the challenge was set as to create a gluten free scone. I must say that actually prefer the gluten free version, yes they don't rise as much but they are more moist and a lot less crumbly, they are also the perfect vehicle for large dollops of cream and jam.

After lots of research on the internet and baking up several storms (well disappointing versions) here is our current favourite recipe.

What you need

• 1.5 cups of gluten free self raising flour (if using plain add 1 tsp baking powder)
• 2 tsp xanthum gum
• 1 tsp fine sea salt
• 4 tbsp caster sugar
• 1/2 cup unsalted butter - cold
• 2 eggs free range
• 2 tbsp Greek yogurt - made up to 5 fl oz with skimmed milk

What you do

• Preheat the oven to 220c
• Prepare your baking tray - I used a non stick silicone sheet, you could used non stick baking paper
• Sift the dry ingredients together in a large bowl
• In a measuring jug or separate bowl mix the yogurt/milk mixture with the eggs
• Rub the cool butter into the dry ingredients until the texture of knobbly breadcrumbs
• Add the milk/yogurt/egg mix to the large bowl and mix until well incorporated
• Leave for a few minutes to allow the flour mixture to swell (this is necessary due to the gluten free flour)
• Using an ice cream scoop, create even sized blobs on your baking sheet
• Brush the top with the remnants if the egg/yogurt/milk mix
• Bake in the hot oven for 10-12 minutes until golden and well risen
• Cool for 5 minutes or so on the tray before removing to a cooling rack
• Serve sliced with lots of jam and a cream

Rhubarb anise syrup and frugal jam

This recipe is a two for one for you, utilising the ubiquitous rhubarb which is currently, triffid like taking over the garden.

A delightfully simple recipe which yields a versatile syrup which can be used in cocktails, Bellini springs to mind if you get hold of some good prosecco, or if you prefer something non alcoholic then sparkling water and ice would work just as well. Or you could try it drizzled over ice cream, yogurt or cake for a decadent dessert or maybe stirred into whipped cream for a creative syllabub. In fact there are lots of ways you can use this lovely syrup and its colour is amazing !

The other by product is a fridge jam or chunky compote which can be used to fill cakes, to top pavalovas or simply spread on scones or toast. The syrup would also make a great gift for a foodie or gardening friend, I would love someone to bring me something like this as a dinner party gift or just a seasonal treat.

The star anise twist came about as I recently dipped into the Flavour Thesaurus written by Niki Segnit (a kind gift from a friend a couple of Christmas ago) and stumbled across a reference to rhubarb and aniseed as a flavour combination, so giving that I was making rhubarb syrup I thought I'd give it whirl and yes reader it worked, it worked beautifully. You still get the rhubarby tang but with a rounded aniseed end, just don't over do the star anise as you don't want it tasting too medicinal.

Star anise is beautiful spice, both in taste and looks, departing a gorgeous warming anise flavour to your baking and cooking.

What you need 

• 4 cups of washed chopped rhubarb
• 1 cup of sugar (granulated is fine)
• 1 cup water
• 1 whole star anise 

What you do 

• Place everything is a large heavy bottomed pan
• Bring to the boil and then simmer for approximately 20 minutes until the rhubarb is softened
• Sieve the fruit , the syrup should be bottled in a sterilised bottle, the fruit pulp is your jam and stores well in a covered bowl in the fridge.

This is my entry for Credit Crunch Munch which we are hosting this month here and I think more than qualifies as you get two dishes from homegrown rhubarb. The challenge was originally created by Food 4 all and Fuss Free Flavours.

                   

I am also including this post in the No Waste Food Challenge created by Elizabeths Kitchen Diary and hosted by Utterly Scrummy Food this month. This post more than qualifies as there is no waste from the recipe and the cordial is even presented in a recycled olive oil bottle.

                                                          

Strawberry and elderflower jam

Another post featuring the delightful elderflower and that ever so delightful quintessential British Berry - the Strawberry. 

I like to make Strawberry jam ever year as I believe that the end result is far superior to any shop bought jam or preserve and you just can't beat strawberry jam on scones, on toast or in your victoria sponge.
Strawberry jam can be difficult to set as the fruit is low in pectin, so I tend to use jam sugar or add pectin powder to my jam so I am ensured a good set. I decided to add elderflowers to the mix to capture the beauty of the individual flowers and their fragrance and also some vanilla to further enhance the jams flavour.
I recycle my jam jars and  this recipe makes about 4 jars, so ensure they are washed and sterilised and warm in the oven ready for your potting.


Ingredients 

800g British Strawberries, hulled and washed
1kg jam sugar or ordinary granulated sugar and a sachet of pectin
3 large elderflower heads- snip off the tiny flowers and remove wildlife
2 tsp vanilla paste

Method 

Mash your strawberries into your jam pan and then add your sugar and pectin, slowly heat the pan until the sugar has melted, stirring frequently.
Once your sugar has melted increase the heat, keeping stirring until you have a good rolling boil which won't be stirred down, now boil until setting point or follow the instructions on your pectin as to long to boil.
Once setting point is reached stir in your vanilla and elderflower flowers and pot in to your warmed jars.
Allow to cool and store

Lancashire Food - Elderflower Challenge

Recipe sharing Blog Challenge - an easy great fun event to celebrate Summer !

I really Elderflowers, its summery muscat scent that needs to be captured whilst the frothy blooms billow on the hedgerows. As some of you know I love it so much I grow a large bush in my garden so I can ensure its not sprayed or polluted, this is what I use to make a supply of summer delights. Over the years I have posted numerous recipes which feature this plant so I thought I would run a seasonal recipe round for all things elderflower, that quintessential forage ingredient for Summer.


Its easy to take part, just use the linky blog button thing (kindly designed by Synergy Imaging for me) and post on your blog and link back to this blog post by putting a link on this page. At the start of July I'll post a summary of all the lovely recipes posted.

LANCASHIRE FOOD - ELDERFLOWER CHALLENGE GUIDELINES 

• Post your blog URL link to the "linky" below, please include your email and the name of your elderflower recipe. Closing date for contributions is 30th June 2012.
• Copy the code from the challenge button below to add on to your post which will link back to this post.

• Please tweet that you have contributed to the fun!, use #elderflowerchallenge and mention @LancashireFood in your tweet.I will retweet any I see.
• The recipe can be your own or one you have seen somewhere else, please be respectful of copyright and give credit where due , please feel free to publish old recipes or old blog posts, but make sure you add the lovely challenge badge.

I haven't posted a recipe for cordial as they are hundreds available on the internet plus mine seems to change every year. Here are the links to some of my earlier elderflower posts

Elderflower champagne

Elderflower sorbet

Elderflower delight

Remember you can also use elderflower in ice cream, panacotta, glace icing, cake mixes, jellies and many other recipes and you can also use the flowers in jams and preserves.

I am planning on trying deep fried flowers, elderflower cake and a couple of other recipes this year, so I'll post and link as and when these are available.


Above all have fun and use this great seasonal  forage ingredient whilst you can !

Jamming !

After picking up a bargain of 2 kilos of fresh English strawberries at the market, jam making was in order. I always feel that homemade jam is far superior to shop bought, the flavour sparkles and is delicious on scones or in Victoria sponge.

I experimented with two different recipes, the first one was a "Pam the Jam" from River Cottage, the second off the back of the jam sugar packet. We will have to see which one comes out better, Strawberry jam is particularly problematic and can easily up as strawberry soup, so its all in the set.

Jam is a great addition to the store cupboard and preserves the fruit for those dark winter days.