February 2, 2012

Apple scones

Almost every weekend, the same thing happens to me: I feel like baking. To be honest, I also get that feeling during the week, but I only get baking on weekends. After all, my freezer is filled to the brim with meat and eating everything I bake at once isn't that much a good idea for my health (and weight..).
I made these scones twice so far. The dough turned out quite differently in both cases, while using the same ingredients in the same amounts. Turns out the size of the eggs you use actually matters. I used large eggs the first time and medium the second. It didn't affect the flavor, yet it was impossible to form scones with the first batch of dough and they turned out a little stickier. There's absolutely nothing wrong with that, but I still liked the result of the second batch a little better; it was more 'scone-worthy'. That's why this recipe clearly calls for medium sized eggs.
Apple scones (10 pieces)
- 2 1/2 cup almond flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 cup coconut oil, liquified
- 2-4 tbsp honey
- 2 medium eggs
- 1 sweet apple, core discared and finely chopped
- 1 handful of raisins
- 1 handful of chopped walnuts

1. Preheat the oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. Combine almond flour, baking powder, cinnamon and ginger in a large bowl.
3. In another bowl, whisk the eggs together with the coconut oil and honey.
4. Pour the liquid ingredients into the dry and stir until well combined and a thick batter forms.
5. Stir in the apple, raisins and walnuts.
6. Put small heapings of the batter on the baking tray, keeping them approx. 1 inch apart, and shape them into scones by using your hands. When your batter is really thick and sticky, it helps to wet your hands a little before you start shaping.
7. Bake for 25 - 30 minutes until golden brown. Allow to cool, serve and enjoy!

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