Howard’s End: Gluten-Free Scones With Clotted Cream & Jam
As part of an afternoon tea menu, these scones are perfect for pairing with your favorite hot tea such as Earl Gray or English breakfast. And they are super easy to make, so it doesn’t take a fortnight to whip these up–just a few basic ingredients and simple kitchen tools.
Made with almond flour and maple syrup, they are gluten-free and contain zero sugar, which actually makes them healthier while also enhancing the flavor and texture.
For the complete afternoon tea menu, we also recommend including savory bites on your tea tray such as cucumber sandwiches, a traditional English recipe.
Yield: 6 scones
Skill Level: Easy
- Rubber cake spatula
- Large mixing bowl
- Wire whisk
- Kitchen scale
- Mason jar with lid
- Parchment paper
- Baking sheet pan
- 1 large egg
- 3 tbsp unsalted butter at room temperature
- 1 tsp vanilla extract
- 5 tbsp maple syrup
- 1 tbsp orange zest (from 1 medium orange)
- ⅛ teaspoon kosher salt
- 8 oz (2 cups) almond flour
- 1 tbsp baking powder
- 1/2 cup dried cranberries
- 1-pint heavy cream
- 1 jar of your favorite jam
- Pre-heat oven to 350.
- In a large mixing bowl, whisk together the egg, vanilla, butter, maple syrup, and orange zest.
- Gradually mix in the almond flour, then the baking powder and salt. Mix with a rubber spatula until the batter forms a dough; it should be pliable but not sticky.
- Fold in the dried cranberries and then place on a baking sheet lined with parchment paper. Mold into a 7-in diameter circle about 1/2-in thick. With a butter knife, cut into 6 triangles and then place evenly on the baking sheet.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Meanwhile, pour the heavy whipping cream into a mason jar and securely tighten the lid. Then 🎶 shake it, shake it, shake it like a Polaroid picture (about 5 minutes or until the liquid turns into thick whipped cream). **To make it “whipped” cream, simply add 6 teaspoons of organic cane sugar!
Let the scones rest on a cooling rack for about 20 minutes. Then serve with a generous dollop of clotted cream, a smear of jam, and enjoy watching your favorite Masterpiece classics!
Bonus tip: For a little variety, you can also substitute dried cranberries for fresh fruit like blueberries, blackberries, or raspberries.
Fun fact: The 2017 Howard’s End miniseries stars Hayley Atwell and Matthew McFadyen, who also worked together in Pillars of the Earth (2010)
Finally, a gluten free scone recipe!