Deb Perlman’s Smitten Kitchen is the first cooking blog I found and is still one of my favourites. I love the way she writes, the food she cooks and the way she photographs the food so it is begging you to dive in and eat..
If you navigate through her recipes there is even a gluten free section but I have spent many years trying to adapt as many of her recipes as I can to be GF. This is a purely selfish endeavour as I love the type of food she cooks.
This has worked better in some instances than others but more often than not it just takes a bit of experimentation and adaptation to come out with a dish that at least honours the idea of the original.
I have found when working with GF flour that a wetter consistency than usual in a pastry or cake batter usually works best. It may be because GF flours tend to be quite starchy and therefore absorb a lot of liquid. So when I saw this recipe for scones made with raspberries, ricotta and double cream I figured they should work well GF. The original recipe calls for whole wheat flour but here I am using Doves Farm self- raising flour.
Served still a bit warm with butter and raspberry jam for a little extra raspberry kick these scones were gorgeous.
Ricotta and double cream may seem a bit of an indulgence for scones but I used Tesco’s own brand of both and the scones worked just fine.
2 cups of Dove Farm Self Raising GF flour
1 level tsp of xanthum gum
I tablespoon of GF baking powder
1/4 cup of caster sugar
1/2 teaspoon of salt
85 grams of cold butter cubed
1 cup of fresh raspberries (about one standard punnett)
3/4 cup of ricotta
1/3 cup of double cream
I tablespoon of milk if necessary.
Preheat your oven to Gas mark 5 and line a baking sheet with parchment
1. Sieve the flour, xanthum gum, baking powder and salt in to a bowel and stir in the sugar.
2. Add the chopped cold butter and work in to the flour with your fingertips until you have a bread crumb consistancy.
3. Roughly chop the raspberries and stir them in to the flour mix.
4. In a bowl stir the ricotta and cream together and pour in to the mix, use a spatula to scrape out the last bit of liquid. Using the spatula bring stir the liquid in to the flour mix. Then using your hands bring the dough together and knead it gently in to a ball.
5. Your raspberries will pretty much have disintegrated at this point but the you will have lovely pink streaks and a raspberry flavour even if you don’t have chunks or raspberry in the scones.
6. Flour your work top with some more GF flour and tip out the dough. Pat rather than roll the dough in to a one inch high seven inch square, I did measure this with a ruler and the scones came out a good height so I do recommend checking the dimensions.
7. Cut the scones in to nine squares and transfer to a baking sheet. Bake for twenty minutes, checking after fifteen minutes. The scones should be lightly golden but as they haven’t been egg washed they won’t have a glossy golden sheen.
8. Leave to cool for a minute and then transfer to a cooling rack. The scones will set as they cool so leave for a bit before digging in.