Now, I got you attention, right? These scones are one of the best, I ever invented! ;) I call them love scones because they have everything in here that I love,…Yum!
Now, what else did I stuff in them? Can you guess,…???
Don’t you want to come over for tea & have a scone or 2 together??? —Sophies Foodie
for 11 ,each 7 cm in diameter
* Dry ingredients:
3 +1/2 cups
organic wholemeal spelt flour (440 gr)
unsalted vegan margarine, cut up into smaller chunks (160 gr)
vegan milk chocolate discs, cut up into smaller & bigger pieces
* Wet ingredients:
unsweetened almond milk (250 ml)
(125 ml) maple syrup divided into 2 parts, use 6 tablespoons in the dough & the rest for the maple glaze
extra needed: Extra needed: some white spelt flour to flour your hands, kitchen counter & your dough, A Silpat on an oven rack, a dough scraper
In This Recipe
Put flour & baking powder in a big bowl. Mix well with a spoon. Add cubes of margarine to the bowl & mix well with your hands until it resembles thicker bread crumbles. Preheat your oven to 200°C ( 400 F) for 10 minutes. Now, add 6 tablespoons of maple syrup, almond flakes & chocolate pieces through the dough-margarine mix. Mix well & see that you have flaked almonds & chocolate pieces everywhere in the dough. Flour your kitchen counter with some white spelt flour & your hands too, but not too much. Place your dough on it & knead it a few times until it all comes together well. Take your dough scraper & cut the flattened dough into 2 pieces. Flatten the dough a bit with your hands or with a floured rolling-pin. My dough was at least 1 cm-1.5 cm in height, before cutting in it with the scone cutter!
Take your 7 cm diameter scone cutter & flour the inside with white spelt flour. Push it into rolled out dough & place it on a Silpat on a wire rack, until there are 9 scones on it. Repeat this later on with the rest of the scone dough. I placed my remaining scone dough in cling film in the fridge for 20 minutes later. Prick with a fork 2-3 times into the top surface of each scone & brush with remaining maple syrup over the tops of each scone & also over the sides. Place into the medium shelf of the hot oven & bake for about 15 minutes. Check often to prevent burning! With oven gloves on, take rack out of oven. Leave scones on the Silpat for about 10 minutes.Then, with help of a spatula, remove them & place on a wire rack to cool down a bit or completely. Store rest of scones in cookie boxes when completely cold. Do the same with the remaining dough. These would also make an ideal food gift! ;) x
My husband & I ate 1.5 each, of them, while they were still a bit warm,…Yummmm! We devoured them quickly & didn’t slice them open. We ate them just like that! The scones are not so sweet but just right,…