Scones with Jam- wheat,gluten,dairy,egg and sugar free!

Scones with Jam

Gluten Free/ Dairy Free/ Egg Free/ Sugar Free



This month I was lucky enough to go to Afternoon Tea with friends, just perfect for summers afternoon. However all that sugar! Don’t get me wrong, the beautiful gluten free, vegan cakes were delicious, however, a little too sweet for my tooth. On my return I decided that  I wanted to have my own afternoon tea but without the sugar.  So a few days later on went the apron and I set about to bake a sugar free scone and some delicious sugar free jam, still with all the tempting naughtiness of the sweet treat but no added sugars.

Gluten free scones can be hard and a bit dry due to the flours however, These scones have ground almonds to keep the moisture in and some extra rice flour making them light and fluffy.

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While on a visit to The Green Grocer on Earlham Rd in Norwich  a few days after my afternoon tea I spotted these delicious looking strawberries, I was totally tempted and inspired to make my sugar free jam. Super sweet and just perfect..





Makes 6 medium/8 small or 1 large tear and share scored to make 6/8 pieces.

These scones take no time at all and require no rolling out- five minutes to prepare and only ten minutes in the oven. I have used a cutter to make rounds but A great way is to make a large round with the dough and score it to make it a tear and share scone, ideal for picnics. You can use a cutter or lightly floured glass to cut your scones. This is the basic recipe that teams well with jam but, this recipe is your starting point, add a handful of grated cheese if you wish or dried fruit date and walnut combo is very tasty. Why not add some grated carrot and chopped fresh coriander lovely with some salad and pickle and a great replacement for bread with a summer salad.


180g gluten free plain flour

45g rice flour

30g ground almonds

2 tsp baking powder (make sure gf)

Pinch Himalayan sea salt (sea salt will do if you do not have)

90g soya yogurt (you can use Greek yogurt if you do not need it to be dairy free or other plant based yogurt if soya a problem) measure as weight as it’s difficult to measure as ml as so thick.

125 ml milk I used coconut milk but any milk will work. Plus, extra for brushing


Pre heat the oven to 220oc/gas mk 7.

Place all dry ingredients into a bowl and mix till combined. Line a baking sheet with baking parchment. Lightly dust work surface with flour. Make a well in the centre of dry ingredients and add the yogurt and milk, stir with a spatula to combine. (at this stage add your extra ingredients if you wish and combine gently) Dust hands with flour then tip dough out on to the floured surface. Bring dough together and gently pat into a flat about 3cm thick. Cut out your rounds using a dusted cutter or glass and place next to each other on to the lined baking sheet until all dough used. Very gently brush the top with milk and place in the oven for 10 minutes. Remove from oven and serve warm with a dollop of your delightful jam or keep for up to 3 days in an airtight container.


Sugar Free Jam

Makes 1 jar


Jam is a delicious and traditional treat to have with scones but for those watching their sugar intake not the greatest choice. This jam is still gorgeous and sweet but with no added sugar. Because it does not have the added sugar the shelf life is not as long as ordinary jam, but as it’s a guilt free treat and in our house never lasts the week it will keep in the fridge. You can use any  berries for this jam and I have had great success with raspberries. Strawberries and Raspberries are high in fibre and low in sugar making them the perfect fruit for this recipe. To set the jam and add extra nutrient I used chia seeds. Despite their tiny size, chia seeds are among the most nutritious foods on the planet. They are loaded with fibre, protein, Omega-3 fatty acids and various micro-nutrients.


450g Strawberries – large ones chopped in half

3 x tbsp Chia Seeds (I used milled seeds but whole will also work) These are now available in most health food stores, deli and some supermarkets.

2-3 x tbsp agave nectar, however rice syrup or carob syrup all work equally well. – I used rice syrup



Put the fruit in a large pan and heat gently for about 5 minutes until the fruit starts to soften. Add the Syrup and chia seeds and heat gently for a further 3-4 minutes stirring and breaking the fruit with your spatula. Remove from the heat and allow to cool and thicken. Once cooled a little decant to a jar. Store in the fridge once cooled. Serve with your freshly made scones. This recipe is great for children if you are trying to watch their sugar intake. They still love the sweetness of the jam without the added sugars. as you can see little Tia gave them a huge thumbs up!


The jam and scones got a huge thumbs up from little Tia.

The jam and scones got a huge thumbs up from little Tia.



Fresh Gluten Free Vegan Pasta




It’s great that if you follow a gluten free diet you can now grab a bag of gluten free pasta at most local supermarkets but, sometimes it’s nice to be able to make fresh. The flavour is so different and it’s so easy to make. This fresh pasta is made with chickpea flour sometimes called Besan, or Gram flour. Made from ground chickpeas and has a distinctive flavour and naturally gluten free. I love the taste of chickpeas so this is a firm favourite in our house. We love it plain with a twist of lemon a little oil and lemon zest. So deliciously refreshing and very filling. If  for some reason you  need to follow a grain free diet this is a fabulous flour to have in your store cupboard, it also makes great pancakes  (Socca). Easily available in many outlets including supermarkets. This recipe  is also egg free making this pasta totally free from.

Makes 4 servings




2 x tbsp ground flax seeds

6 x tbsp warm water

1 ¾ cup chickpea flour plus some for rolling.

1 tsp oil (I used rapeseed oil)



In a small bowl combine the ground or milled flax seed with the 6 tbsp warm water and set aside to thicken. You may need to stir a couple of times to mix and the flax seed to absorb all the water.

On your work surface pile your flour and make a well in the centre. Pour the flax seed mix in to the well and gently combine. At this stage the mix will be very crumbly but stick with it. Just bring together then wrap in cling film and allow to rest at room temperature for 30 minutes. You will at this stage think that what you have just made will never be pasta but the resting stage is important.

After resting divide the dough in half. There are two methods now depending if you have a pasta roller or not.

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If you have a pasta roller, start on the widest setting and put the dough through the machine a couple of times, then make the setting smaller and repeat. As the dough goes through the machine it begins to take an appearance of soft dough as the oil from the dough begins to work. Once the dough is thin enough cut into strips, or squares and pinch together to make bows. Repeat with other half of dough.

If you do not have a pasta roller it does not matter the same effects can be achieved with a rolling pin. Half your dough as it’s easier to work with a little at a time. Lightly dust your work surface to prevent sticking. Roll the dough out quite thin, it will be quite crumbly at this stage but this will change. Fold the dough in half then in half again and roll out. You should notice the dough becoming more pliable. Repeat this again. Once you have your desired thickness cut into strip or as above cut into small squares and pinch the centre to make bows. Repeat with the rest of the dough.

Bring a large pan of water to the boil. Gently drop the pasta into the boiling water and cook for 2-3 minutes. Be careful not to overcook as it will break up. Drain and serve.

Stir in a spoonful of spinach pesto and top with grated lemon zest or simply enjoy dressed with a little oil and squeeze of lemon and zest.