The flavour possibilities are endless with this deliciously versatile scone recipe. Picture / Eleanor Ozich

Date, Lemon & Coconut Yoghurt Scones

Eleanor Ozich creates a tender and flaky scone with wholemeal spelt flour and creamy coconut yoghurt

I've been making variations of these tender, flaky scones for a few years now, with small tweaks here and there. On this occasion, I’ve combined wholemeal flour with coconut yoghurt, gooey dates and a touch of lemon.

There are so many ways to have fun with this recipe. Next time, I’d like to try prunes, orange and poppy seed, or perhaps vanilla and dried figs could make a lovely textural addition to the dough. Chocolate chunks, apricots and a small pinch of spices would also be very, very good. You see, the possibilities are endless.

DATE, LEMON & COCONUT YOGHURT SCONES
Makes 8

2 cups wholemeal spelt flour
2 Tbsp coconut sugar
½ tsp sea salt
1 tsp baking soda
Zest of one lemon
60g hardened coconut oil or chilled unsalted butter
½ cup coconut yoghurt or natural yoghurt
1 cup dates, roughly chopped
Nut milk for brushing

1. Pre-heat the oven to 200C, and line a tray with baking paper.

2. Combine the flour, coconut sugar, sea salt, baking soda and lemon zest in a large bowl, and whisk to combine.

3. Rub in the coconut oil or butter into the mixture until it resembles coarse crumbs, then mix in the yoghurt and dates, until you have a soft dough. If the mixture is a little dry, you can add a little more yoghurt until it comes together nicely.

4. Turn the dough out on to the baking tray, and shape into a large circle, about 3 cm high. Mark into 8 triangles, then brush the top with nut milk.

5. Bake in the oven for 10-12 minutes or lightly golden and nicely risen.

6. Allow to cool slightly, then enjoy warm.

 

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