This installment tells about my most favourite treat for a weekend breakfast – Scones.
I save these for the weekend, because who has time to bake on a weekday morning? Before I developed IBS, I loved to bake on the weekends and the thought of never being able to do that again really brought me down. One morning I thought I’d give it a try and pulled out one of my old favourite cookbooks – Company’s Coming. I pulled this recipe right from the book:
I had to substitute out some ingredients that weren’t FODMAP friendly. The flour I replace with a gluten free baking mix, I leave out the currants, replace the egg with an egg replacer product and use vegan margarine and almond milk. As you can see from my messy writing, I add cinnamon – more on that later.
I’ve also found that it’s easy to halve the recipe.
Once the ingredients are mixed as instructed, forming them into two ‘wheels’ on a parchment lined paper goes a lot easier if your hands are wet. Once the dough is patted into the flat circles, I sprinkle a mixture of cinnamon sugar on top. (that’s what my messy note refers to). I then score the discs with a large knife, so they do look like wheels.
I was so pleased the first time I made these! It sounds funny, but I felt ‘normal’ again. Who knew a scone had that power!
Because of the substitutions, these are a little more crumbly than the originals, but I eat them with a fork anyway. This scone is delicious topped with a jam or jelly or marmalade (The Monash FODMAP app gives marmalade a green light, but I’ve found that it still pays to read the ingredient list). They keep pretty well, too. I’ve nuked leftovers in the microwave and they come out fine.
Once I had a pantry stocked with the basics for this recipe, it became really easy to do a bit of baking on a weekend morning.