If you’ve got a penchant for mouth-watering scones or biscuits like me, just keep reading…you are in the right place.
I should say that I was curious and puzzled with the history behind the creation of scones…After a quick research, I found out that they emerged in Scotland. Back in that time, the bannocks (now known as scones) were made by the Scouts and baked on a griddle. It’s surprisingly how some recipes never get out style.
Even though I chose to bake a fruited version with almonds and apricots, there’s a bunch of other varieties from sweet to savoury options. You can replace the apricots with currants or sultanas or other fruit you have at home.
These scones are the real deal:
- 250 g rice flour
- 5 tablespoons of coconut oil
- 10 tablespoons of milk
- 1 egg
- 2 tablespoons of honey
- 2 tablespoons of muscovado sugar
- chopped apricots (according to your taste)
- sliced almonds
- Preheat your oven to 180°F and line a baking sheet with parchment paper.
- Combine all ingredients except the almonds and the apricots in a bowl. Mix until well combined.
- Stir in the almonds and the chopped apricots.
- Mould and cut the dough into squares or triangles.
- Transfer to the baking sheet.
- Bake the scones for 15 minutes until you feel that wonderful smell....
- Remove the scones from the oven and let them cool completely on the baking tray.