I tried playing around with different flours and ingredients and ended up making a savoury and a sweet batch, what makes them interesting is that they're made from a mix of flours.
LEMON, POPPY SEED AND RAISIN SCONES
These are more crusty and have a very rustic homely feel to them, you can really play around with this recipe, add chocolate, other fruit, seeds etc.
- 100 g ground almond
- 1 tbsp coconut flour (or oat flour)
- Half tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla essence (or pod, I used both)
- Zest of one lemon
- 2 tbsp poppy seeds (optional)
- A few tbsp of raisins (optional)
- Half an egg
- 1 tbsp honey
- Milk (if needed)
- Preheat your oven to 180-190 degrees Celsius.
- Mix all your dry ingredients together including the fruit, zest and seeds.
- Add in your egg and honey and lightly mix. If the mixture is dry, add a few drops of milk (literally only a few drops, you don't want an overly wet mixture!).
- DO NOT OVER-MIX!, place your ball of dough onto a floured surface, pat down to just under how thick you want your scones to be (they don't rise much as almond flour is quite dense).
- Shape into rough triangles with a knife, quickly transfer to a non stick baking sheet ( if they sit for too long they expand and get sticky).
- Lightly coat with some milk or beaten egg and bake for about 10 minutes until nicely browned (mine took 12 minutes).
CHEESY SCONES
These are fluffier than the sweet ones, but still rustic and quick to make!
- 50 g whole wheat flour
- 10 g cornstarch
- 50 g gram flour (besan)
- 1 tsp baking powder
- 1 tsp baking soda
- Half a tsp of salt
- Half an egg
- 1 tsp olive oil
- 60 ml of milk
- ADD INS: I used some bacon, 40 g grated cheese, paprika and spring onions, you can really play around with whatever.
- Follow the same instructions as above, adding your 'add-ins' with your flour and olive oil with the milk, you will definitely need milk here.
PDF
No comments :
Post a Comment