Friday, 20 March 2015

Super scones

So called because they taste super and are full of super ingredients.  I took some along to a friend's house this morning for a cuppa and a catch up and they went down so well people were asking me if I would bake batches and sell them! 

I make them a bit smaller than a standard scone as they are pretty filling - especially slathered in butter, cream and jam. No room for fat phobia here! 

I like to warm them up before serving but they are perfectly edible cold. 

They are incredibly simple to make. I was inspired by the recipe in a Kendall Conrad book but have adjusted the amounts of flour, fruit and yoghurt for a less dense scone. She likes to use currants but I like the soft chewyness of sultanas, mixed fruit or chopped apricots.


300 grams almond flour 
2 tbsp / 30g honey 
150g homemade or natural yoghurt 
150g mixed fruit / sultanas or apricots. 
1 tsp bicarbonate of soda 
1 beaten egg for glazing 


-Preheat the oven to Gas mark 3 / 140c
-Line a large baking tray with greaseproof paper 
-Mix all the ingredients apart from the fruit in a processor or by hand 
-Transfer the mixture to a large bowl and stir in the fruit. It will form a sticky dough 
-Grab handfuls of the mixture, roll roughly into a ball, then flatten slightly into a scone shape 
-Place on the baking tray - they do not expand much so they only need a small gap between each one 
-Brush each one with the egg glaze 
-Bake for 20-25 minutes until they are golden on top and firm 

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