I've been feeling decidedly under par for the last few days and yesterday I felt particularly horrid. Despite it being sub zero outside for the whole day, inside I was hot (and not in an attractive 'come-to-bed' way). I spent much of the day wandering around the house in nothing but my undies, a t-shirt and slippers, while Mr J had at least three layers on and two pairs of socks. My temperature swung from tropical beach to Norwegian fjord and back again in a flash, it didn't make for a very interesting (or interested) day so I resigned myself to staring at the telly and dozing.
During a spell of feeling up to doing something gentle, I headed for the kitchen and rummaged in the fridge for something to make for lunch. We ended up with a rustic cottage pie with celeriac infused mash topping and some vanilla biscones. I made a huge rectangular dish full of cottage pie so that I could portion and freeze most of it for use on another day. This helps us have homemade food on days when I am not feeling up to cooking as we can just pop a couple of portions into a microwave to defrost and heat up.
I couldn't find my usual brand of finely ground corn meal when we went shopping last week, so I bought some Gram Flour (made from chick peas) and have been experimenting with some success. I made some scones which didn't rise as much as I would have liked them to, but in the end they made a wonderful half way point between biscuits and scones, so I'm calling them Biscones.
Gluten Free Vanilla Biscones
2 ozs Salted Butter
2 ozs Gluten Free Self Raising Flour
3 ozs Gram Flour
2 ozs Golden Caster Sugar
1/2 pinch salt
1/2 tspn Gluten Free Baking Powder
1/2 tspn Gluten Free Xanthan Gum
1 tspn Vanilla Extract
Pre-heat oven to 190C, 170Fan, 350F, gas mark 5.
Wash your hands thoroughly. Place butter into a large bowl, add all the dry ingredients and rub together to form a fine crumb.
Add vanilla extract and a little water and mix to form a soft but not soggy consistency. If it's too wet, add a little more flour.
Turn onto a very lightly floured board and pat down until about 1/2 inch thick. Using a cutter, cut into rounds and place on a baking sheet.
Cook in the centre of the oven for 10 - 15 minutes or until just golden. Keep checking that they aren't over done as they can catch on the base quite easily. Turn onto a cooling rack to cool.
We enjoyed them while still warm with butter and strawberry conserve until we realised how nice they were just on their own!