Jane Devonshire, MasterChef winner 2016, was diagnosed with secondary breast cancer when she was 46. Here, she shares a scone recipe she created especially for Afternoon Tea.
Makes 12 Scones
- 450g gluten-free plain flour
- 80g butter
- 1 teaspoon salt
- 4 teaspoon caster sugar
- 4 large free range eggs (separated)
- 2 tablespoons baking powder
- 200ml milk
- + 1 egg for glazing
- Jam and cream (optional)
You will need:
- 12 muffin tin
- 12 muffin cases
- Preheat oven, gas Mark 7/220°C.
- Separate the eggs and put the whites into a large mixing bowl.
- In another bowl sift the flour, then add the sugar, salt and cubed butter to the flour.
- Using your fingertips, lightly work the butter into the flour until a breadcrumb-like texture is achieved
- Add the eggs yolks and baking powder. Then, using a wooden spoon or spatula, lightly mix while slowly adding milk.
- Whisk four egg whites until they form stiff peaks (I find it much easier to use an electric whisk!).
- Add the flour mixture into the beaten egg white one tablespoon at a time, and continue whisking until it is all combined. Take your time to make sure there are no lumps.
- Fill the muffin cases with the mixture (around 1.5 tablespoon of mixture to each muffin case).
- Mix the spare egg with a fork and, using a pastry brush, put the egg on the top of the scones to glaze them. Use this opportunity to smooth the top of the mixture flat.
- Place in the oven and bake for 20 – 25 minutes. They are a little paler than normal muffins.
- Remove from oven, allow to cool.
- When ready to serve, remove from the muffin cases. Slice in half and smother with strawberry jam and clotted or whipped cream.
For you. For anyone affected by breast cancer. Join us for an Afternoon Tea this year.