By Gluten-free Sam
I’ve tasted Sconeybuns… should you put a pack in the trolley or leave them on the shelf?
Sconeybuns blurb reads: Half bun, half scone. Lovely eaten solo or with lashings of cream and jam. Gluten and Dairy Free.
OK: Honeybuns is a small manufacturer which has an ethos of slow baking, small batches and wholesome ingredients. It has developed the “Sconeybun”, a cross between a scone and a bun, as part of their range of baked goods.
The tasting note: The Sconeybun has an unusual flavour and a lovely texture compared with many other gluten-free products on the market. There is a pleasant but not overpowering grittiness and eaten warm with a little butter it was absolutely divine. It is fairly sweet, but not sugary, unlike some manufacturers who add sugar to improve the texture, making it a really unique gluten-free product.
The full ingredient list: Ground almonds, free range eggs, brown sugar, sorghum flour, ground flaxseed, olive oil, vanilla, gluten-free baking powder (raising agents: E450a, E500), stabiliser: guar gum, salt.
Sorghum flour? Sorghum is one of the world’s oldest grains and similar to millet. It provides a good flavour and texture to gluten-free products, and can also be used to make gluten-free beer. Sconeybuns are, however, non-alcoholic.
Can you eat it? Contains: almonds, eggs, soya. Suitable for vegetarians. May contain pips, stones, other nuts or nutshell.
Should you put it in the trolley? Packed with flavour and a fantastic texture, the sweet and nutty Sconeybun is not to be missed.
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