Dairy Free Healthy Scones
Baking scones is traditionally not my forte. This has not been helped by having a gorgeous little heritage cafe close by, who are well known for their homemade scones.
Why bother, right?
Except I have a nutrition goal to eat less white flour, grains and pastas. I’m not gluten intolerant, but I do find when I eat a low gluten diet, my stomach is happier. So I’m on a mission to turn all my favourite foods into healthier versions of themselves.
These scones are just delightful, with a hint of spice and honey. I used an organic wholemeal spelt flour which is lower in gluten and higher in protein than regular flour. You can enjoy one with a hot cup of tea and not collapse into a sleepy food coma afterwards. However welcome that thought may be some days.
These are dairy free, sugar free and perfect for any vegan* friends you may have.
*Substitute the honey for rice malt syrup.
Makes 14 scones
- 350gms organic wholemeal spelt flour
- 1 cup rolled oats
- 1 cup of pitted dates (130 gms)
- 80 gms organic coconut oil (not melted)
- 3 teaspoons baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 1 tablespoon organic honey*
- 3/4 cup almond milk (160gms)
- Pre-heat oven to 200C and line a baking tray with grease proof paper.
- Add dates and chop for 4 secs, speed7.
- Add the rest of the ingredients except the oats to your thermomix.
- Mix for 10 secs on speed 6 to combine.
- Add half the oats and knead for 1 minute on interval speed.
- Sprinkle the rest of the oats onto a clean surface.
- Lightly press the dough into a 3cm round.
- Use the MC or a scone cutter to cut out rounds.
- Place close together onto the baking tray.
- Cook for 15 minutes or until golden brown.
- Test one to see if it’s cooked through by breaking it apart.
- Serve warm with your favourite toppings.