This mix makes perfectly healthy, guilt free scones. Who says no to a freshly baked English scone? For a Paleo high tea serve with coconut cream, low sugar jam and a bowl of berries, delicious! This mix also makes the most incredible Paleo waffles.
WHAT YOU NEED TO ADD
50g coconut oil (cooled to solid) 3 medium size eggs (omega-3 free range) Egg substitutes may be used instead of fresh eggs for those with egg allergies. 3 tablespoons water
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, 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.
Bake for 25 minutes, check for readiness, 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
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.