A year on since starting up Glutarama and I’m really starting to feel part of an on-line Gluten Free family, there are some lovely people out there in cyberspace and their kindness oozes into the social media they use. One such super cyber heroine of mine is The Ginger Baker who came to my rescue in a time of need. The incident of the reluctant to rise scones.

You see I’d gone and brought some clotted cream, seemed like a good idea at the time, it sat in the fridge for a few days and then I knew…I’d have to bite the bullet and make gluten free scones. Not my favourite bake I don’t mind admitting. In fact, I couldn’t make the little so-and-so’s before Beth was diagnosed.

I first tried a glutenous recipe and simply swapped the flour for Doves Farm Plain Flour – didn’t rise, tasted ok(ish) but very dense.

Then I tried using half and half Doves Farm Plain and Self Raising flours – better rise but still heavy on the tummy!

I posted bake A and bake B on Twitter to see what reaction I got and, more importantly, to see if anyone would be my saviour and come forth with a sure fire recipe. The Ginger Baker did exactly that and with Charlotte’s Cupcake Corner (another wonderfully supportive fellow blogger) cheering me on from the wings there was only one thing for it, to make them for myself…

I followed her secret the recipe to the very last detail, actually, little white lie, I made four not five. Other than that, I behaved myself. I had a good feeling when I popped the scones into the oven, it made me giggle because I started to put the ingredients back in the cupboards. Anyone accustomed to gluten free baking knows this is the quickest way to jinx your bake and in the next short while you’ll be fishing them all out again for Round 2!

In fact, I doodled this on my phone whilst I waited for 17mins!…

Frankly, if all of Sharon’s baking for The Ginger Baker are as good as these turned out, then I’m sure anyone who uses her business is in for a real treat. The scones were light, with just the right crust, you could pull the scone apart (traditional way to serve rather than cut in half) without an Armageddon of a scone kind taking place and they were not at all dry so no smacking of the mouth and a desperate search for water. Plus I loved the rustic look and promise, from this day forth, to never use a fluted round cutter again. I guess I’ll leave you in suspense no longer, here they are, my little gluten free beauties.

How did you make these I hear you cry…like I said it’s a secret, I promised Sharon I wouldn’t tell, she got a business to think of at the end of the day…however, I will give you one little (huge) tip…DO NOT TOUCH THE DOUGH WITH YOUR HANDS! pat it into shape, keep it thick and cut into squares…good luck xxx