Allergy Friendly Scones
If you have an allergy or intolerance, it usually means goodbye to a lot of traditional recipes. In our Facebook Community, we had a competition where our members could select a meal they had to give up since living with their intolerance/allergy. Courtney has selected Narelle’s suggestion for gluten free, dairy free, egg free and nut free scones.
Watch along and recreate this allergy friendly scone recipe.
ALLERGY FREE SCONES WITH QUICK BLUEBERRY CHIA JAM
Dietaries: Gluten Free, Dairy Free/Vegan, Nut Free, Egg Free
Recipe By Courtney Roulston
Gluten & Dairy Free Scones
3 ½ cups Coles gluten free Self Raising flour
1 cup coconut cream
1 cup Lemonade
Small pinch sea salt
Quick Blueberry Jam
1 ½ cups fresh blueberries
1 Tablespoon Coles white chia seeds
½ cup (125ml) water
¼ cup maple syrup
½ vanilla pod, scraped, or ½ teaspoon vanilla paste
*1 cup coconut yoghurt to serve
Step 1. Pre heat oven to 200 degrees. Sift the flour into a large bowl and make a well in the center. Mix the coconut cream and lemonade together in a separate bowl and pour into the flour.
Sprinkle over a pinch of salt and using a butter knife, gently fold until the scone mixture comes together. Turn out onto a lightly floured board and mix 3 or 4 times, until the mixture just comes together.
Step 2. Roll the scone mixture into a rectangle about 5cm thick and cut into 10 or 12 scones. Place them onto a lined baking tray so they are nearly touching each other. Brush the top with a little extra coconut cream diluted in water and place into the oven. Bake for 15-20 minutes, or until golden.
Step 3. While the scones are baking, place the blueberries into a small pot over a medium heat. Mix the chia seeds into the water for 1-2 minutes, or until turned into a thin gel. Add into the pot with the blueberries and bring up to a simmer. Reduce the heat and add in the maple syrup and vanilla. Continue to cook, stirring occasionally for 3-4 minutes, or until the jam has turned thick and syrupy. Remove from the heat and transfer into a sterilized jar.
Step 4. To Serve, cut a warm scone in half and top with coconut yoghurt and a spoon of the bluberry jam.
*Jam will store in the refrigerator and use within 7 days.
Courtney Roulston first rose to fame after finishing as a finalist in Series 2 of MasterChef Australia 2010.
Since 2011, Courtney has been working as the Head Chef at the Sydney Swans AFL team, cooking for the players and working closely with the Team Dietician.
For the past decade, she has also proudly represented Coles Supermarkets as an Ambassador and has had the pleasure of immersing herself within various events, media and catering jobs scattered throughout Australia.
Having recently participated in MasterChef Season 12 (All Stars Back to Win), you can also watch Courtney in Season 2 of the popular cooking series ‘Farm To Fork’ – currently airing on Network Ten.