We all know how to make good old fashioned scones but what about more flavoursome ones that pack a real sweet punch?
These scones are super decadent, rich and can be made for afternoon teas or even just for that special someone.
Makes: 8 scones
1 and 3/4 cups + 2 tbsp self raising flour
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
5 tablespoons coconut oil, frozen
1 cup canned coconut milk, full fat
1/4 teaspoon vanilla extract
4 tablespoons pure maple syrup
1 and 1/2 cups caramel bits
1 baked apple
- Preheat the oven to 230 degrees.
- Prepare a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, mix all dry ingredients – flour, baking soda, salt and cinnamon.
- Mix in frozen coconut oil until the dry mixture starts to become crumbly
- Mix in coconut milk, vanilla, maple syrup, and egg.
- Knead for about 5 to 10 minutes or until dough is combined.
- Fold in the baked apple and the caramel pieces and gently blend in throughout the dough.
- If the dough is too sticky, add more flour.
- After kneading the dough, remove it from the bowl, and place it on a flat, floured surface, then work the dough for a couple of minutes.
- Shape dough into a round shape with your hands. Lightly roll with a floured rolling pin, sprinkling more flour on the dough to prevent dough from sticking to the rolling pin or surface. You want the dough to be at least half a cm thick.
- Tidy up the outside edges with your fingers and then cut your dough into triangular pieces.
- Transfer each piece of dough onto a lined tray and place it into the preheated oven.
- Bake for 10 to 20 minutes, or until tops are lightly browned, then let cool.
- Serve with cream and caramel drizzle.