10 strawberry shortcuts: Mini saffron scones 

Gluten-free go-to 

MAKES ABOUT 24-30 MINIS

Preheat the oven to 200C/180C fan/gas 6. Have ready a nonstick baking sheet and a 3cm cutter. Grind about 10 saffron filaments and combine with 1 tsp water. Sift 100g gluten-free self-raising flour and 10g baking powder into the bowl of a food processor and mix in 40g golden caster sugar and 150g ground almonds. Add 75g chilled and diced coconut oil and whiz to crumbs, then incorporate 1 large beaten egg and the saffron with its liquid and bring the dough together. Tip it on to a lightly floured work surface and knead for a minute or two until smooth. Pat or roll the dough to 1.5cm thick and cut out your scones, re-rolling the trimmings once. Arrange the scones on the baking sheet with some space between them. Combine 1 egg yolk with 1 tsp water and use to brush the tops. Bake in the preheated oven for 10 minutes. The scones are good eaten very slightly warm, or just cooled from the oven on the day. Serve with a dollop of coconut yoghurt and good strawberry jam.