Blood Orange Scones

The perfect thing for a weekend breakfast: Scones!  And, I have a recipe, for once: I made this using the biscuit ratio recipe: 1 part fat:3 parts flour:2 parts liquid. I used: unrefined coconut oil (100g), a mix of spelt flour & shredded coconut (300g), almond milk with a smidgen of blood-orange juice (200ml).  To complete the mix, add a bit of sugar (50g), salt (.5t), orange zest and baking powder (1T).

Be sure to cut the fat into the dry ingredients and then mix in the liquid - but, don't over mix!  Then, form the dough onto a parchment lined pan.  Or, they can be cut like traditional scones.

They're delicious on their own, but they're amazing with a marmalade syrup.  It's easy to make with equal portions of sugar, orange juice and zest.  Boil to ~225F for a thick syrup.

Apricot and cranberry scones

Mix chopped dried-apricots and dried cranberries.  Rehydrate with orange juice.  Add a grating of orange zest and a slash of vanilla essence.

Mix the flour and fat - here it's coconut oil with.  A little salt, sugar and baking powder and it's ready to have the soy milk added.

Form into a round flat (2cm thick) loaf.  Bake at 175C  (350F).

These are not the modern American scones, sugary, eggy and greasy.  These are more like the English mildly sweet biscuits.