Home made scones with Sakura flowers and strawberry jam sweetened with rice syrup and thickened with kuzu. Lovely with afternoon tea or to take on a Hanami picnic. 自家製スコーンとイチゴジャム 花見ピクニックのために素敵な ??????????
to make these you will need
225g of all purpose gluten free flour sifted
40g caster sugar
1/2 teaspoon of salt
1/2 teaspoon baking powder
50g of melted coconut butter / oil
mix in all ingredients in a bowl adding the oil last
the consistency should be like a dough so you can roll it out if it’s two wet add more flour
roll out your dough on parchment paper and have another baking sheet ready lined with parchment paper.
roll out to about 1 inch thickness and cut out small rounds with a cutter.
place your rounds on the parchment and press in a washed pressed Sakura flower ( see Sakura cookie recipe for how to ) and bake until risen and golden take out and leave to cool.
dust with icing sugar cut in half and add strawberry jam
want to make the jam ?
its so easy
just a handful of chopped strawberries with a tablespoon of water and a tablespoon of rice syrup and the juice of half a lemon . Add this to a pan and simmer until the strawberries are mostly liquid ( you may need to use a fork to mash them a little) the natural juices will come out in the strawberries but if it gets to dry add a little more water.
make a kuzu slurry with 1 teaspoon of kuzu starch powder and 1/4 teaspoon of water and add this to your mixture . Turn up the heat slightly and stir well . Kuzu is a natural thickener used in Japan from the kuzu root and is gluten free .
Put in an air tight sterilised jar ( I just use boiling water ) this will keep in the fridge for a few days and should be enough for all your scones .
this recipe makes about six scones