So, these aren’t really like the kind of scones you’d get if you went out for an afternoon tea but I wasn’t completely sure what to call them and they definitely landed closest to a scone. They’re more oaty, wholesome and definitely not as bad for you as a regular scone. Perfect for a weekend or day-off breakfast paired with a hot mug of coffee (or tea) on a slow morning.
These were exactly what I needed this morning after a fun but stressful weekend. My auntie was married on Saturday and it was a gorgeous wedding. The ceremony was out on the decking at The Royal Tay Yacht Club and the sun was really shining (that was after the torrential downpour that only happened moments before the ceremony started!). It was nice to see all of my family, witness a truly lovely marriage take place and have a dance.
Being around a lot of people for an extended period of time can completely drain me of all energy. I had to call it a night at 11pm (the Grannies and babies outlasted me, so pathetic, I know). I spend yesterday re-charging with lots of tea, greens, watching Friends in bed and then cooking a ginger and vegetable curry to take to my mum’s for Sunday dinner, which ended up being another late night for me. This morning I needed to take it slow and I really love baking first thing in the morning so this seemed like a perfect idea.
These scones are lightly sweetened with apple which works well with the bitterness of the chocolate and I added a bit of a crunchy, chunky texture with the almonds. The mix of flours I went for here (and the oats) was to get a hearty, whole grain kind of vibe, I think it worked out quite well.
Apple, Almond & Chocolate Scones
Makes approx. 6 scones
- 1 cup almond flour
- 3/4 cup oats
- 1/2 cup buckwheat flour (plus more for dusting your surface)
- 1 tsp baking soda
- 1/4 cup almonds, chopped (or you could used flaked almonds) plus a little extra if you want to top the scones with them
- 1 apple, peeled and diced
- 1/2 cup dark chocolate, chopped
- 1/3 cup apple puree
- 2 tbsp ground flaxseed
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp coconut oil, as a liquid but slightly cooled (plus a little extra for brushing your scones before baking)
- pinch of salt
- Line a tray with baking paper and pre-heat oven to 180C.
- Soften apple in a pan on a low-medium heat with a little water.
- In a large mixing bowl mix the almond flour, oats, buckwheat flour, baking soda and salt.
- In a medium mixing bowl combine the apple, coconut oil, apple puree, ground flax, maple syrup, vanilla, chocolate and almonds.
- Add this to the bowl with the dry ingredients in stages mixing whilst you go to incorporate everything fully. This should form a dough, if your dough is slightly too dry and is flaky then add some almond milk 1/2 tbsp at a time.
- Turn out the dough onto a clean surface dusted with buckwheat flour. Knead the dough for a few minutes.
- Shape your dough how you would like, I shaped mine into a rectangle about 1/2 an inch thick and then cut into triangles.
- Press the extra almonds into the tops of your scones and brush with some melted coconut oil.
- Bake for 15 minutes, turn the tray then bake for a further 10 minutes.