Warm and delicious, serving these scones fresh is the best! This recipe has been shared with us by Bianca Slade from Wholefood Simply. You won't believe how easy it is to create your own flours and mix in the dates to bake these little babies!
Recipe Tester Feedback: "A lovely change to regular scones, and very easy to make - perfect for a tea party!" - Claire
No: Dairy / Nuts
Contains: Gluten / Egg
Preparation Time 15 minutes
Cooking Time 15 minutes
Makes 18 scones
Can be frozen
- brown rice - 170g
- oats - 95g, rolled
- psyllium husks - 1 Tbsp (optional)
- dates - 10, medjool, seeds removed
- eggs - 2
- coconut milk - 120g
- baking powder - 2 tsp
- salt - pinch
- Preheat your oven to 175C and line baking tray with baking paper.
- Add brown rice (170g) and oats (95g) to the bowl. Grind 1 minute / Speed 10.
- Add psyllium husks (1 Tbsp) and pitted dates (10) to the bowl and pulse Closed Lid / Turbo / 3 x 1 second blasts, or until the dates are chopped to your preferred consistency.
- Add eggs (2), coconut milk (120g), baking powder (2 tsp) and a pinch of salt and mix Reverse+Speed 4 / 8 seconds.
- Place large spoonfuls of the mixture into your hands and roughly shape into large balls before placing on the prepared tray. If you omit the psyllium you wont be able to handle them, so instead just dollop them onto the tray like you would for rock cakes. Bianca prefers them without the psylium but they perhaps do not look quite as nice and are a little more fiddly to work with.
- Bake for 15-18 minutes. Eat and enjoy.