Gluten Free Irish Scones
The mixes come from Virginia Health Ltd in County Cork, a family company supplying milled
seeds such as flaxseed, hemp seeds, sunflowerseeds, pumpkinseeds and
protein powders direct from the farm to your table for everyday use. Helen O’Dowd, the founding director, is a busy mum, nutritionist and food scientist. As well as the seeds Helen’s Healing Foods features two gluten free bread mixes and the scone mix. I was also given the sandwich loaf mix to make, but unfortunately I read the instructions wrong and made a bit of a disaster! Nothing to do with the mix, totally my error.
The scone mix is very easy to make up you just add an egg, 28g melted butter or vegetable oil and 200ml buttermilk or whole milk or soya milk and mix together with the dry ingredients in the pack. It is a much wetter mixture than the usual scone mix so you spoon the batter onto your baking tray rather than cut out the scones with a cutter.
I put the scones in the oven with some trepidation, but they rose beautifully and were light and tasted good. Not quite the usual scone taste but my MIL approved and pronounced them ‘frush’ which means they crumble but are not dry!
I wasn’t quite sure about flavoured honey, but tried it out on one of the scones and it was quite good. I don’t really think honey needs any extra flavour but it was a bit of a novelty. Anyway I thought I’d see what it was like in cooking and see if I could make a dessert from the ingredients I’d been provided with.
I had a few gooseberries left in the freezer from last summer, so added a tablespoon of the ginger honey to them and put them in the oven on a low heat for about 40 minutes until the gooseberries had softened and cooked through and the honey melted into them to make a sweet, gingery sauce.
This month’s Tea Time Treats has Scones as the theme, so I’m entering my Honey Gooseberry Scones as an indulgent tea time treat! It’s hosted this month by Karen at Lavender and Lovage the challenge is hosted alternately by What Kate Baked why not join in?