These are nothing like scones (not in size or appearance anyway) and they’re not really cakes or biscuits either. But they’re nice with a bit of honey or nut butter on top and, when on the go, they are pretty good tummy fillers despite their small size. The best thing to do with them is whip a bit of coconut milk up to create a clotted cream effect to put on the top. Then add some raspberries, blueberries, blackberries or grapes for a dainty afternoon tea look.
200g buckwheat flour
25g coconut flour
50g PURE sunflower spread
25g Fruisana sugar
1 large egg, beaten
6 tbsp water (or so)
Rub butter into flour.
Stir in sugar.
Grease baking tray (after this point, hands will be ridiculously sticky and yucky).
Add eggs and water into bowl and get stuck in with your hands to bring it together into a dough ball, adding more water as necessary.
Break off small pieces the size of a large walnut and roll into a ball.
Place on baking tray and flatten.
Bake at Gas 7 for 10-15 minutes.
This recipe makes 20 – 30. I tend to make two batches one after the other because I don’t like getting my hands mucky, so would rather make them once a month rather than twice a month. They freeze fine and last quite happily 3 or 4 days once out of the freezer.