Last week I launched the Lincolnshire Co-operative’s guest bloggers site with my gluten free macaroni and cheese recipe. One of the many reasons that I started blogging about gluten free food is because I wanted to share my love of food, cookery and baking with those who not only follow a gluten free diet, but also those who love food as much as I do.
A couple of months ago the Lincolnshire Co-Op contacted me and said how they liked what I was doing and if I would be interested in having some of my recipes on their blog. Not at all. I get to try out some of the local products that they sell and come up with recipes. Something which I love to do.
One of the many great things about living here in Lincolnshire is the range of local producers that this county has. Every month we have two farmers markets – one in the town and one up the hill. It makes me smile seeing the amount of local people who are selling their produce and how proud they are of it. They are always keen to talk about their products and their passion about how important it is to buy local.
Next time you are in your local your supermarket see how much of the food that is on sale is grown in your local area… if it’s not then I wonder how much of it comes from Lincolnshire!
At Christmas I went to a local Christmas food and craft fair. I was like a kid in sweet shop, two large halls full of people from all over the county had come to sell their goods. One of the many stalls that I stumbled across was Lymn Bank Farm who make and sell an incredible range of flavoured cheeses. After thrilling my taste buds with a lemon cheese and then a basil one and a cheese with garlic in, I was sold. It’s a really creamy cheese and I love the imagination that they used when adding flavours. I brought a few cheese away with me and could not wait to liven up a pasta bake with them. They did not disappoint.
Gemma Grinstead, from Lymn Back Farm spoke to me last week about their cheeses and keeping it local. You can hear the interview below.
I was delighted when the Lincolnshire Co-Op got in touch with me and said that they had a new flavour cheese in and would I like to try it. When they told me it was Lymn Bank Farm I bit their hand off. I wanted my recipe to be slightly different and something that would showoff the cheese and the flavour.
Having not made any gluten free scones since my mum experimented earlier this year with some, I thought it was about time that I did.
Having not made scones since the days of when I could eat anything I wanted, I thought I should have a look through my library of cook books to remind myself of the ingredients and what I would have to do. The first one that I looked at was my Grandma’s recipe book. Over the past few months I have discovered that this book contains some real gems and I aim to make all of the recipes that she recommends, into gluten free goodies.
I stumbled across an old recipe in the book about how to make scones and after making the conversions from imperial to metric weights I was almost happy with the list of ingredients. I remember watching a food programme about scones and remembered that buttermilk was used. I flicked though a couple more books and found one that incorporated buttermilk. It said that this gives a light and moist texture, perfect. This recipe that I have come up with is a combination of my Grandma’s recommended recipe and the one out of my 100 basic baking skills book.
These gluten free cheese scones are lovely and light, with a fluffy consistency. The hot n spicy flavour came through subtly as you are eat them, but the heat from the chili is was not over powering. If you wanted more of the heat then reduce the amount of cheddar and increase the hot n spicy cheese. I think it was a good idea to make them with buttermilk as they helped with the fluffy and light texture.
I originally made this recipe with sour cream and got a good result, but the rise of the scone was not as good, and the scone was slightly heavier. But if you can’t find buttermilk then try sour cream… or you could use milk.
This recipe makes 8-10 scones. Pre-heat your oven to 220 oC or gas mark 7.
225g gluten free self raising flour (plus extra flour to cover your work surface)
55g cold, cubed unsalted butter (plus extra butter to grease your tray with)
1/2 tsp salt
1 tsp xantham gum
1 tsp gluten free baking powder
30g Lymn Farm Park hot n spicy cheese
25g chedder cheese
A little extra milk for glazing
1. Into a bowl sieve the flour, xantham gum, baking powder and salt and then rub the cold butter through the flour.
2. Mix in 25g of the hot n spicy cheese and 20g of the cheddar cheese. Leave 5g of each cheese to sprinkle on the top just before baking.
3. Add half the buttermilk and stir through with a knife, now add the remaining liquid and bring all the ingredients together to make a dough. Don’t over mix the dough. The mixture will be quite wet.
4. Turn the dough out onto a gluten free floured surface. Gently dust your hands in GF flour and kneed the dough gently. Now pat out the dough to about approx 2cm thick. Alternatively, you could roll out the dough until approx 2cm thick – it does not matter if they are a little thicker – its better than being thinner. Using a round cutter approx 5cm in diameter, cut out circles and place onto a greased or lined baking sheet. Bring the dough back together, re-roll or pat out and cut out again. Using a pastry brush, glaze the scones with the milk and sprinkle on the remaining cheese.
5. Put your baking sheet with the scones on into the centre of your pre-heated oven and bake for 12-15 minutes, until risen and golden.
6. Once baked, take out of the oven and cool slightly on a cooling rack. These are best served warm.
Why don’t you try eating these for lunch with some salad and some fresh ham.
Happy gluten free baking 🙂