Traditional Scottish Recipes
- Gluten Free Scones

A number of chefs and restaurants are catering these days for the specific dietary requirements of the the growing number of people who are diagnosed as suffering from coeliac disease. The only effective treatment is a lifelong diet from which gluten is absent. Craig McAlpine, who is a coeliac, is the former winner of Channel 4's "Come Dine With Me" and now runs Edinburgh based company Home Cuisine. Craig takes every opportunity to promote coeliac recipes; he runs cookery courses and does cookery demonstrations on TV channel, Ideal World and is also passionate about Slow Food and using locally sourced produce. This is one of his recipes - if you want to contact him, his e-mail address is

Gluten-free Flour - 8 ounces (250g or 2 US cups) Gluten-free flour. (Glutafin Pastry works well as it has less raising agents).
Baking Powder - one teaspoon.
One Egg, beaten.
Melted Butter - 1 ounce (25g, quarter US stick)
Yogurt or butter milk - 8 ounces (250ml or one US cup).

Mix the egg, melted butter and yogurt/buttermilk together well. Place the dry ingredients into a bowl and slowly add the wet infredients. Beat well until the mixture is smooth and is of dropping consistency.

Allow to stand for ten minutes. Using a spoon, drop dollopes of the mixture into a hot, well-greased, non-stick pan. Cook until bubbles begin appearing on the top and the underside is golden. Flip and cook until the second side is golden also.

Serve with fresh fruit or berries, Greek yogurt, maple syrup - or just simply with butter.

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