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.
Ingredients
Makes 12 Scones
You will need:
- 450g gluten-free plain flour
- 80g butter
- 1 teaspoon salt
- 4 teaspoon caster sugar
- 4 large free range eggs (separated)
- + 1 egg for glazing
- 2 tablespoons baking powder
- 200ml milk
- Jam and cream (optional)
- 12 muffin tins
- 12 muffin cases
Method
- 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 to 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.
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