Being a grown up with free time is one of the absolute luxuries of life, I really noted this yesterday when I went to the museum after a short class (yes, I’m a jobless hobo who is using my time wisely) and being two o’clock in the afternoon, it was full of classes of school kids filling out forms.
Meanwhile I could go and see whatever I wanted and wander about in all my carefree loving time. Being jobless has seen me have a wonderful afternoon of six layer chocolate cake on a Monday. A free event for International Woman’s Day which was a great discussion. A class on over a long lunch on a Thursday and today’s schedule is filled with a little work. Yes, being an adult with free time is pretty.damn.wonderful.
Scones are one those British classics, but its also one of the quickest and easiest things to whip up and for those who not very experienced bakers. In fact, the key to successful scone makers is to only combine the mixture until it just comes together and then baking and eating while still fresh.
These Date and Turmeric scones are gluten free and vegan, making for a great snack to fill the void when you’re wanting something a little sweet without guilt (if that is something you have).
Date and Turmeric Scones
2 1/2 cups gluten free flour
2 tablespoons corn flour
2 tablespoons confectioner’s sugar
4 teaspoons baking powder
2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
1/3 cup dates, roughly chopped
3/4 cup almond milk
1/2 cup sparkling water
Preheat the oven to 180°C/350F and greaseproof a baking tray.
Sift the flour, corn flour, confectioner’s sugar and baking powder into a bowl. Add in the turmeric and cinnamon and stir through.
Add in the roughly chopped dates and stir to combine.
Make a well in the center and add in the almond milk and sparkling water. Carefully fold to combine until the dough has formed.
Turn out on a floured surface and knead until the dough holds, do this as little as possible.
Roll out until 1/2 inch thickness then slice into 12 pieces.
Place on the tray and bake in the oven for 12 minutes or until lightly golden on top.
Remove and allow to cool slightly.
Serve warm with a little coconut oil or jam spread on top.