Redwall Week: Afternoon Tea Scones with Strawberry Jam and Cream

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Redwall (Redwall, Book 1)The Redwall Cookbook

It’s Redwall week here at stefoodie.net and the kids and I have been enjoying Redwall treats. This one’s based on the recipe in The Redwall Cookbook (see above).

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2/3 cup wheat-free baking mixBob's Red Mill Wheat Free Biscuit & Baking Mix, 24-Ounce Packages (Pack of 4)
1/3 cup amaranth flour Bob's Red Mill Amaranth Flour, 22-Ounce Packages (Pack of 4)
1/2 cup buckwheat flour Arrowhead Mills Buckwheat Flour
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1/4 cup tapioca flourTapioca Flour, 1 lb.

[I was going to try out millet flour, but my grain mill suddenly died on me when I was grinding it — so I defaulted to buckwheat and tapioca… — I hope the grain mill is fixable:(]

1/4 heaping teaspoon EACH cinnamon, nutmeg and ginger
1 tablespoon cooking oil (I used Canola Oil, Refined, Organic, 32 oz.
1 tablespoon vegetable shorteningShortening, 100% Vegetable, Organic, 24 oz.
approx. 1/2 cup rice milkRice Dream, Vanilla, Enriched, 32 oz. — I was going to use soy milk but I didn’t realize it had turned sour on me

Preheat oven to 450 degrees F. Mix all dry ingredients together in a large bowl. Cut in shortening. Mix oil and milk in another bowl. Pour in liquids all at once into dry ingredients and mix briskly with a spatula. Turn out onto a board (I didn’t need to flour mine). Cut into 8 wedges and bake for 12 minutes on a greased baking sheet — or do what I did and bake on greased parchment that I slid onto my baking tiles.

Serve with strawberry jam and water buffalo yogurt, which, according to some, is fine for lactose-intolerant individuals.

The kids devoured this, and barely remembered to leave some for Dad — who had a leftover half-a-scone from Yena.

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Everyone has made at least one weapon (pics later), and blogs are getting filled.

4 comments

  1. JMom says:

    hi stef!! kumusta ka na? the girls and I love the redwall series too, I didn’t know there’s a cookbook! so cool 🙂 We’ll have to look it up next time we’re at the bookstore.

    oh, this reminds me, they’ve been asking about sconces too. I’ve been putting them off saying it tastes just like a biscuit. so mean of me ha? I just like to tease them once in a while 😀

  2. mila says:

    Hi Stef, Lori made some scones recently so we’re making plans to make some, although not the wheatfree kinds. We’ll be doing the whole hog (wheat, lactose, sugar, the works. Cut it with tea to make us feel slightly healthy).
    However the buffalo yogurt sounds like the carabao milk yogurt sold here. Didn’t know it was good for us lactose intolerant folks, but I just love it.

  3. stef says:

    Hi JMom! Sorry, ngayon lang nakasagot. The cookbook is awesome, kasi may mga kasamang kuwento din.

    Sarap ‘yung scones pero mas masarap pa rin ‘to.

    Hi Mila, yes, water buffalo milk yogurt is the same thing. Hope it turns out well for you!

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