June is strawberry time here, and these make the perfect treat for an afternoon in lock-down.
Look out a muffin tin and ice cream scoop.
Make scones :
250 g gluten free self raising flour.
50 g sugar
1/2 teaspoon xanthan gum
Rub in 50 g cold diced butter till the mix looks like fine breadcrumbs.
Stir in 1 egg which has been beaten into 170 ml milk
This will give a soft mixture.
Scoop the mix into the muffin tin- it should make about 10.
Bake for 20 to 25 minutes.
Whip up 50 ml of whipping cream.
Whisk 2 tablespoons of redcurrant jam, thin with a little water if necessary to make it spreadable.
Split each scone in two when cold.
Spread on a generous amount of cream.
Halve the strawberries,
Spread with jam and place firmly on the cream.
Serve with your favourite cup of tea.
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