Miss 3 has a range of food allergies, intolerances, and sensory issues with food. To my great surprise, these scones were a massive hit with her. She will eat two of them for breakfast (or lunch) and prefers them without any kind of topping. They are light, fluffy, and tasty with only minimal amounts of sugar (so much healthier than store bought cake).
Her soy allergy means I have to do all our baking myself and she is now intolerant to drinking milk but seems to cope okay if it’s baked or altered by probiotics (like yoghurt). She needs lots of calcium for her growing bones which is why this recipe is packed with dairy. The wheat germ helps to provide added protein (and is also a secret ingredient for bread and baking to help provide a soft, fluffy feel). The spelt and rice flour can be replaced by normal flour but for me it’s part of overall measures to have her on (a) a reduced gluten diet, (b) to have her grains as varied as possible, (c) to introduce as wide a range of macro and micro nutrients to her diet as possible. Sometimes with autistic kids it’s about reinforcing the goodness in what they will eat rather than despairing about what they won’t eat!
- 2 cups plain flour (strong flour also works)
- 1/4 cup wheat germ
- 1/4 cup superfine white rice flour
- 1/2 cup wholemeal spelt flour
- 2 Tbsp ground linseed (or LSA)
- 6 tsp Baking Powder
- 1/4 tsp salt
- 3 Tbsp brown sugar (or honey, or maple syrup)
- 50-70g chilled butter
- 1/2 cup (or 150g) natural or greek yoghurt
- 1 cup water
Allergies: soy free, egg free, nut free.
- Preheat oven to 200’C.
- Sift the dry ingredients (the wheatgerm and linseed will mostly remain in the sifter and can then be poured in).
- Grate in the chilled butter and rub the mixture till it resembles breadcrumbs.
- Note: Grating is most important when making dumplings as the butter remains intact and melts during cooking; I do find it rubs in very quickly this way when making scones.
- Make a well in the middle of the bowl and add yoghurt. Mix gently.
- Add the milk (about 1/2 cup at a time) and mix. Add a little water if necessary.
- Line a baking tray with non-stick baking paper. Use hands to gently roll and pat the scones.
- Note: I find it immensely helpful to have a little bowl of rice bran oil to dip my fingers in so that the mix doesn’t stick to my hands. It also allows for a smoother finish to the scones.
- Bake for 10 minutes @ 200’C. Check the scones; bake for up to another 5 minutes.
- Allow to cool on a rack.
Butterflies, stars, cars, dinosaurs – whatever interests your child! Large plastic cookie cutters (i.e. the size of an adult’s palm) make wonderfully shaped scones that can help make these more appealing.
Blueberry and Cream Cheese scones
Add 1/2 cup of frozen blueberries and add wedges of firm cream cheese to the middle of the scone. (Miss 3 objected strongly to me combining ‘approved’ foods but I thought these were delicious!).
Add 1/2 cup of thoroughly mashed feijoa pulp. Test the moisture / stickiness of the scones and add less milk if necessary.
Use passionfruit yoghurt (a good quality thick yoghurt like Puhoi or Piako). Consider drizzling passionfruit sauce or syrup on top.
Maple Syrup and Walnuts
Maple syrup has quite a mild taste so swap (and increase) the brown sugar for 5-6 Tbsp of maple syrup. Add 1/4 cup to 1/2 cup crushed walnuts. Consider adding a coffee icing.
Note: (1) Potential for nut allergy. (2) Great for adults but may not be suitable for toddlers (due to choking risk). (3) May not suit ASD kids due to the textural contrasts.