Each 70g serving (one scone) contains
Of an adult’s guideline daily reference intake
Preheat fan assisted oven to 140°C/285°F. Non fan
assisted oven to 160°C/320°F or gas oven to Gas Mk 3.
Empty contents of scone mix into bowl. Rub in the
coconut oil to make an even mix. Beat the eggs and
water together with a fork. Pour egg mixture into the dry
mix and stir together gently.
Then using your hands make mixture into a ball while
still in bowl. Place ball of dough on a greased
baking tray or tray covered with parchment paper and pat
down a little to 1"(3cm) deep circle.
Cut into 6 triangular scones with a blunt knife.
Then part the scones slightly so they each have room to
cook. Alternatively use a plain 6cm scone cutter to cut
rounds on work surface dusted with coconut or almond
flour so non-sticky.
Bake for 25 minutes, check for doneness, all ovens will vary.
STANDARD RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1550, Energy kcal 372, Protein 15.3g, Carbohydrates 29.4g; of which Sugars 12.2g, Fat 23.1g; of which Saturated fat 2.4g; Monounsaturated fatty acids 13.5g; Polyunsaturated fatty acids 5.9g, Fibre 7.3g, Omega-3 0.4g, Salt 342mg
Ground Almond, raisins, xylitol, coconut flour, chia seeds, psyllium husk, raising agent: gluten free baking powder, stabiliser: xantham gum, salt.
See ingredients in bold. May contain trace allergens from other sources. Egg substitutes may be used instead of fresh eggs for those with egg allergies.
NOT SUITABLE FOR PETS
Store mix in a cool dry place away from sunlight and odours. Baked scones can be cooled, sealed and stored in a bag/plastic tub in fridge for 5 days. To freeze place in sealed container for up to 3 months.