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Tasty, healthy almond scones!

Thorn Wilde

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My own twist on the classic English tea time treat.

 

You need:

 

400ml whole wheat flour

2 tsp baking powder

1/2 tsp salt

60g butter

A handful of almonds, chopped or crushed

150ml milk

 

1. Set oven to 225*C.

 

2. Mix flour, baking powder and salt in a bowl. Divide the butter into little pieces with your fingers and add to the flour mix until you have a loose mass.

 

3. Add the almonds and the milk, kneading with your hands until everything's mixed together, but take care that you don't make the dough too dense or smooth. It's better if it's a little bit rough.

 

4. Divide the dough into two flat-ish round patties that you place on a baking tray. With a knife, make a cross in each patty, without cutting all the way through, and prick them a few times with a fork.

 

5. Place the baking tray in the middle of the oven for 10 to 15 minutes, until the scones are nice and golden on top.

 

6. Leave them to rest in room temperature for a few minutes before quartering and serving with butter, preserves or whatever you want, and don't forget a nice pot of tea!

 

 

 

For plain scones, just skip the almonds. Other tasty variations on this recipe include adding other types of nuts, dried cranberries or blueberries, raisins or other dried fruits. The sky's the limit, so go wild! :)

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When baking things like scones/muffins/cupcakes you can also replace up to half your fat, like butter or shortening, with applesauce. Get sugar free, or make your own by baking/boiling up some apple(s) til soft then pureeing, and your baked goods will be just a little less of a guilty indulgence.

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When baking things like scones/muffins/cupcakes you can also replace up to half your fat, like butter or shortening, with applesauce. Get sugar free, or make your own by baking/boiling up some apple(s) til soft then pureeing, and your baked goods will be just a little less of a guilty indulgence.

 

I actually used a baking butter that's mostly rapeseed and coconut oil, both healthy vegetable non-transfats, with only a little bit of actual milk fat thrown in the mix, but since different countries have different products I just put butter and people can moderate how they see fit. :)

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