October is upon us and with it, the colder air of autumn. It’s a great time of the year to bake things with apples and cinnamon, such as these spiced fruit scones. I made two batches of them this week: they are very moreish!
I adapted the recipe to make the scones without refined sugar and decided to use spelt flour as a change from regular wheat flour. If you don’t have coconut sugar and spelt flour to hand, you can simply use all-purpose flour and brown sugar.
Recipe adapted from p. 39 of The Vegetarian Cookbook (1985) by Doreen Keighley
This quantity of mixture makes 8 scones.
1 lb (3 1/3 cups) wholegrain spelt flour
4 oz (1/2 cup) margarine
4 oz (1/2 cup) sultanas
4 oz (1/2 cup) unrefined coconut sugar
1 dessert apple
4 tsp baking powder
1/2 tsp mixed spice
1/2 tsp cinnamon
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