I don’t really have a sweet tooth, I can easily pass on that dessert course and order a plate of cheese instead. I love cheese, I could bathe in cheese. I can live on just cheese and bread – all kinds of cheese and only with the best sourdough bread (ahem E5). But I digress, I’m okay about sweets but scones are irresistible. These warm and fluffy treats are some of the best things the UK has to offer.
A good scone is flaky and tender, and has to be eaten fresh, straight out of the oven if possible. I once went to a cafe and was served a what must’ve been a week-old scone. I nearly choked on that dry mass. I was furious because I so looked forward to tearing into a sweet billow of sultana scone that afternoon, and I hate being disappointed when it comes to food.
This is not a traditional scone recipe but a slightly healthier version as I’m still trying to shed the Christmas lovehandles. It’s made with wholegrain flours, coconut oil and agave syrup. Still good, maybe not as soft, but still flaky and delightful with a thick slather of butter on top.Yes, more butter is permitted if the base is healthier.
Adapted from The Hairy Bikers
250g plain flour
125g rye flour
125g rolled oats
50g caster sugar
4 tsp baking powder
pinch of salt
160g coconut oil
80g candied citrus
150ml agave syrup
2 tbsp milk
Preheat the oven to 200C
Mix the plain flour, rye flour, rolled oats, sugar, baking powder and salt together.
Add room teperature coconut oil and mix into the flour until just combined.
Mix the buttermilk and agave syrup together, then add this to the mixture, stir until just combined. Stir in the candied citrus.
Gather the dough together and place on a floured surface. Gently pat down to about 3cm thick, and cut out scones with a round pastry cutter. Regather the dough and pat down and do this again when you’ve run out of areas to cut.
Place onto a greased baking tray and brush the top of them with a bit of milk. Bake for 10-12 min or until golden-brown.