Scones are my comfort food, they'te totally delicious and remind me of home and the wonderful steaming scones of my childhood spread with my grandmothers homemade raspberry jam- mmm yum! While i'm breastfeeding i find that i am constantly ravenous and in a bid to eat something healthy rather stuffing myself with more chocolate i have adapted the 'Savoury herb Scones' from Barbara Cousins book "Vegetarian Cooking Without" ( a book i found invaluable when first starting to make gluten and dairy free food) by among other things, adding grated courgette and sweet potatoe, to delicious effect.
Sweet Potatoe and Courgette Scones
Makes 16 scones
8 oz/250g Gluten free flour
2 tbsps/good sprinkling of oregano
1 peeled and grated sweet potatoe (small)
1 grated courgette
120g/4 oz dairy free margarine (or coconut oil)
1 tbsp baking powder
250 ml/ 8 floz / 1 cup soya milk or enough to mix
Preheat oven to 200 degrees C/ 400 degrees F. Mix all ingredients together in a bowl to form a wet doughy mix. Spoon into a greased muffin tray and bake for roughly 15 minutes or until risen and golden brown.