There are certain recipes where you really really really don't need sugar, and scones is one of them. Clearly if you have a sweet tooth the addition of dried fruit gives you a natural fructose kick, and if you really must a smudge of good quality/homemade conserve will provide all the sweetness you need to make this a super filling, tasty, moorish treat.
Recipe type: Cakes & Bakes
Serves: 12 scones
- 450g/16oz self raising unrefined flour (i used wholemeal)
- 100g/4oz chopped apricots (you can used any dried fruit you like or leave plain)
- 150g/6oz organic butter
- 2 free range eggs, beaten
- 6-8 tablespoons almond milk (you can use organic milk if you prefer)
- Preheat the oven to 425f/220C
- Sieve the flour into a large mixing bowl and rub the butter into the flour until you have coarse breadcrumbs
- sprinkle in the dried fruit
- pour in the beaten egg and milk and stir to combine
- form the dough into a ball and turn onto a lightly floured work surface
- press into a rectangle about 1inch (2cm) thick
- either cut into 10/12 squares/triangles or use a pastry cutter to cut out 10/12 scones
- place on a greased baking sheet
- bake in the top of your preheated oven for 10-12 minutes until golden brown
- Leave to cool on a cooling tray
- Serve with good conserve or homemade jam.
You can substitute the 100g of dried fruit for 100g of grated cheese for a tasty savoury option.