Scones

Scones

By
From
Kenko Kitchen
Makes
9
Prep
15 mins
Cooking time
20 mins
Photographer
Elisa Watson

Scones, known as ‘biscuits’ in the US, have always been an absolute favourite of mine since I was young – from very early days when my nana used to them with jam and cream, to when I worked in a cafe during high school days watching my boss make the best scones in the world (in my opinion). My scones are a healthier take on the normally wheat-laden, buttery and dairy cream scones, and are still just as light and beautiful to eat.

Ingredients

Quantity Ingredient
130g buckwheat flour
or 150g gluten-free plain flour
40g superfine brown rice flour
25g ground almonds
1 tablespoon flaxmeal
2 teaspoons baking powder
1/4 teaspoon salt
60ml coconut cream
125ml plant-based milk, plus extra for brushing
2 tablespoons stevia
or 2 tablespoons xylitol
Berry chia jam, to serve
Whipped coconut cream, to serve

Method

  1. Combine the flours, ground almonds, flaxmeal, baking powder, stevia and salt in a bowl. Stir until everything is combined.
  2. Make a well in the middle of the dry ingredients and add the coconut cream and milk. Using a knife, keep cutting it into the dough and gently stirring until everything is combined.
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. Place the dough on a lightly floured surface and cut out your scones before transferring them to the prepared baking tray.
  5. Brush the top of each scone with a little bit of extra milk and place in the oven. Bake for 20 minutes or until lightly golden on top.
  6. Serve with berry chia jam and whipped coconut cream.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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