Coconut Raisin Scones
I remember Mum making scones for afternoon tea frequently as a child; she did it with such ease ~ they always rose, were so fluffy and had the perfect raio of raisin to scone.Then on one of my placements at nursing school (community nursing) I was introduced to 3 ingredient scones: lemonade, flour and cream!
They actually work! This version however is reminiscent of those days, but free of gluten, sugar and butter.
This version does not rise as much as traditional scones and are more dense (even after multiple attempts!), but are darn tasty, especially with some coconut yoghurt and berry chia jam!
The coconut butter is full of good fat, so it will keep you full much longer than a traditional flour based scone!The bananas and coconut butter also make the scones subtly sweet without the need to add any other sweetner.
You can add dates instead of raisins and even add some orange zest if you like.
Let me know if you try them out!
The perfect after-school snack or weekend morning tea.
Ingredients:
1 cup oat flour
2 Tbsp tapioca flour
1/2 cup white rice flour
1 tsp baking powder
1/2 cup raisins (or chopped dates)
200 grams coconut butter
2 Tbsp coconut milk
2 medium brown bananas, mashed
Directions:
Preheat oven to 160 degrees and line a baking tray with baking paper
In a large bowl, combine all the dry ingredients and mix well.
Melt your coconut butter gently in the microwave (it's very hard at room temp) then add runny coconut butter, mashed bananas and milk to a bowl and mix until combined.
Add wet ingredients to dry and stir well.
Place a tablespoon of flour onto the baking paper and spread it out, then also flour your hands.
Transfer the mixture onto the floured baking tray and using your hands, press the mixture into a square that is 2cm high (will be approximatly 20cm x 20cm).
Use a floured knife to cut the square into 9 equal sized squares and then seperate so there is 2 cm gap between each scone.
Transfer to the oven and cook on fan bake for 10 minutes until tops are starting to brown and middles are no longer doughy.
Remove from the oven, slice and serve immedietly with coconut yogurt and chia jam or store in an airtight container for 2 days.
These scones are best served warm, so if you're eating them over the week, heat them gently before slicing and spreading with your favourite scone topping.
