Rosemary Scones
Scones are cute. And when they are scented with fresh rosemary from the garden, they are transformed in to little morsels a fairy might eat. I love this kind of food, for its playfulness and practicality when packing for a picnic.
Makes 10
what you need
3 cups self raising flour
80 g coconut oil, solid
1 1/4 cups of almond milk
Pinch of salt
50 g coconut sugar
Sprig of fresh rosemary, finely chopped and some for decorating the top
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
what to do
Preheat oven to 200C. Dust a baking tray with plain flour and sift self raising flour into a large bowl.
Rub the solid coconut oil into the flour until the mixture resembles fine breadcrumbs. Add the coconut sugar and salt and stir through.
Make a well in the centre and add the milk. Mix with a flat bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface and knead gently until smooth. Remember - don’t knead too much or your dough will become tough.
Pat dough into a 2cm thick round. Using a 5cm cutter, cut out rounds and place a little bit of rosemary on top of each scone. Brush with a little almond milk and then place scones onto prepared baking tray and bake for 20-25mins or until golden brown. Transfer to a wire rack to cool, covered with a clean tea towel. Enjoy with coconut whip and your favourite jam!