Easter Scones

OVERVIEW

Serves: 12

Difficulty: easy

Ingredients:

300g oat flour

150g plain flour (I use gluten free)

1 teaspoon bicarb

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

200ml almond milk

200ml maple syrup

50g coconut oil, melted. Plus extra for lining the muffin tray.

Method:

Preheat the oven to 180c, fan setting. Line a 12-hole muffin tray with coconut oil.

In a large bowl, mix together the flour, bicarb and spices. Once combined, add the maple syrup, coconut oil and almond milk and mix until a batter has formed.

Pour the mixture into the muffin holes and bake for 20-25 minutes, until golden – a knife inserted in the centre should come out clean, if not place back into the oven for 5 more minutes.

Once cooked, leave the scones to cool for at least 10 minutes in their tin to firm up, then transfer to a wire rack to finish cooling or serve warm out the tin.

These scones taste delicious with a big dollop of coconut yogurt and chia jam.