There’s something about a scone. Whether it’s the nostalgia (my grandma was a prolific & perfect scone maker) or perhaps it’s the fact that the texture is that perfect cross between biscuit & cake, whatever the reason I just know that I love them!
Now it may seem an insurmountable challenge to create that perfect crumbly & yet buttery texture without butter, but we all know I love a culinary puzzle & well to cut a long story short these beauties deliver everything you’d want & MORE.
The combination of sweet spices & delicate pear with cacao remove the need for additional sweeteners, the combination of the naturally gluten free flours with ground & whole oats provide nuttiness & that texture we were looking for, & then we swoop in & add chocolate which to my mind only ever benefits a situation.
So yes today we make scones, but we make scones my way, I’ll leave the pronunciation up to you though 🙂
- 125g ground almonds
- 100g rice flour
- 50g oat flour
- 20g jumbo oats
- 10ml water
- 75ml almond, cashew or oat milk
- 1 organic egg
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1 heaped tablespoon Creative Nature raw cacao (use phoebel10 for 10% off everything on their website)
- 2 scoops Planet Paleo marine collagen (optional)
- 1 ripe pear
- Preheat your oven to 200C, line a tray with parchment.
- Add all your dry ingredients to a bowl, mix well.
- Halve the pear, remove the core. Add 1/2 to a blender with the egg, water & chosen milk, purée then add to your bowl. Mix to combine.
- Form a ball, sprinkle your tray with some extra flour & press out into a round ~ 3-4cm thick, cut into 8 & add a slice of the remaining 1/2 of the pear to the top of each piece.
- Bake for 15-20mins until cracked & puffed. Gently separate the pieces, cool on a wire rack & eat within 4 days (or freeze for 3 months)