I am an experi-baker.
I enjoy fusing recipes together to see what I can create.
This recipe I made is one of a few recipes that I can call a success. I say that because a had one of these scones after lunch with a cup of tea EVERY day for about a month.
Preheat oven to 200 degrees C.
You will need:
2 cups of white spelt flour* (but you can just use normal All Purpose Flour)
1 tsp baking powder
¼ tsp baking soda
1 cup of coconut milk (or coconut cream if you want the best) PLUS 1 TBSP of white vinegar
1 tsp honey
2 tsp orange zest
1 Tbsp neutral oil
1/3-1/2 cup of chopped dates
* To make this gluten free, add in an extra quarter amount of flour to the recipe. In this case, add in 2 ½ cups of Gluten free flour.
Mix the honey, vinegar and milk together and set aside for a couple of minutes.
In a mixing bowl, sift together the flour, soda and baking powder. Grate the orange zest into the flour. Add the dates.
Next, add the oil to the milk combo and pour it into the dry ingredients until it forms dough. If it’s too wet, add more flour, if it’s too dry, add a little water.
Now this next part, you can really do what you want. Make around 8-10 scones by literally placing lumps of dough onto a greased parchment sheet. You make them a perfect or as rustic as you like. Lightly brush each scone with some left over milk.
Bake for 20 minutes in a hot 200 degree oven, or until the tops are slightly cracked and brown.
Serve with butter/cream and jam! ….and TEA
Note – I experiment with different flours all the time. What I like to do with this recipe is make it 1 cup of white flour and 1 cup of oat flour. This gives it less of a flour-y taste. Do what you like and enjoy! 🙂