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