Apple and oat scones

Apple and oat scones

By
From
Green Kitchen Travels
Makes
8

‘Tomorrow we are going out for brunch,’ my friends tell me. It’s the same story every time we visit their small but cool Shoreditch apartment. We get to crash on their couch to make the most of our time together (as well as avoiding over-priced London hotels) and in the morning they take us out for long brunches and flower-market visits. One thing we have learned over the years is that Londoners know how to brunch. So far, they have taken us to cool smoothie cafés, greasy burger joints and fun hipster hangouts with ongoing table tennis tournaments. But the most memorable place must have been the bunker-like building with white brick walls, enormously high ceilings and a concert pianist playing – so unexpected! Regardless of the place, we often have a repetitive breakfast pattern; our friends order Bloody Mary and a sandwich, Luise chooses eggs and juice and I always fall for scones and coffee. The scones we bake at home are somewhat different from anything that we have tried in London, being all gluten-free and vegan. But they have the same sweet biscuit quality and can be thrown together in a heartbeat. This version is vegan, but you can replace coconut oil and almond butter with 125 g normal butter, if you prefer. — David

Dry ingredients

Ingredients

Quantity Ingredient
200g gluten-free oat flour
150g buckwheat flour
or 150g flour of your choice
1 tablespoon arrow root
or 1 tablespoon cornflour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon sea salt

Wet ingredients

Quantity Ingredient
75g cold-pressed coconut oil, at room temperature
3 tablespoons almond butter
250ml plain organic, gmo-free soy yoghurt
2 eating apples, coarsely grated including the peel, gently squeeze out the excess juice

Method

  1. Preheat the oven to 230°C and place a baking sheet inside. Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture together with the almond butter. Rub in with the fingertips until the mixture resembles breadcrumbs.
  2. Add the soy yoghurt and apples and mix with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you draw it together – try not to over-knead or the scones will turn out hard. If the dough feels too dry, add a dash more yoghurt; if too wet, a little more flour. Flatten out the ball on a floured surface to a 25 cm round, about 2.5 cm thick. Use a 7.5 cm biscuit cutter or glass to cut out as many scones as you can, reshaping and cutting the trimmings as necessary. Cover the hot baking sheet with baking parchment and place the scones on it. Bake for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Slice the scones in half and spread on some fruit compôte or homemade marmalade in between the 2 halves. Eat while still hot. Nothing tastes like these freshly baked.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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