Scones are a quick and easy bit of autumnal comfort food, which can be adapted in many ways to make them dairy free, gluten free and healthy-ish.
If you want a basic scone recipe, see this other post.
The recipe below uses spelt flour and flaxseed. Spelt is an ancient grain, related to wheat. It’s nutrient rich with a slightly nutty flavour. It does contain gluten however, so avoid if you’re trying to follow a gluten free diet.
Ingredients:
- Spelt flour 3 cups
- Olive oil 3 tablespoons
- Rice milk 1 cup
- Baking powder 3 teaspoons
- Ground Flaxseed 1/2 cup
- 5 dates, finely chopped
- Cinnamon 1/2 teaspoon
- 3 cardamon pods – crushed (approx 1 teaspoon)
- Nutmeg 1/2 teaspoon
Instructions:
- Pre-heat oven to 180°C
- Mix flour, chopped dates, ground flaxseed, cinnamon, nutmeg and cardamon in a large bowl
- Sift in the baking powder and mix
- Add the oil
- Mix and rub together with your fingers until you get a fine, breadcrumb like texture
- Make a well in the centre and add the rice milk
- Mix together until you have a smooth dough, but try not to over-mix or knead the dough
- Roll out the dough into a slab about 3-4 cm thick
- Cut out your scones using a cookie cutter (or knife); you should get about 6-8 scones depending on size
- Place the scones tightly packed on a baking tray
- Brush the tops of the scones lightly with rice milk
- Place the tray in the oven and bake for 20 mins or until the tops are a light brown colour
- Serve immediately with jam or honey