These are so simple, and the presentation is great. They would be ideal for a weekend brunch with friends and/or family. They are based on a recipe from the wonderful Thug Kitchen, but I tweaked it because I was out of almond milk.
They are easily mixed up in just one bowl. Clean up is a breeze when you use parchment paper.
I haven't tried yet, but I bet these would freeze well, too. My next batch might have to be a double one!
The Recipe
makes 12 large scones2 1/2 cups flour (I used half white and half spelt flour)
1/4 cup ground flaxseeds
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons white sugar (plus a little more for sprinkling)
2 tablespoons coconut sugar
6 tablespoons coconut oil or spread
3/4 cup plain yogurt
1/2 cup water
2 teaspoons vanilla extract
1/3 cup chopped prunes
1/3 cup dark chocolate chunks
Preheat oven to 425F degrees. Line a baking sheet with parchment paper.
Mix together first six ingredients. Then cut in coconut oil or spread until mixture is crumbly. Make a well in the center and mix in the yogurt, water and vanilla. Don't overmix.
Gently stir in chopped prunes and chocolate chunks. If mixture seems dry, add a little more water.
Drop into about 12 large scoops onto the baking sheet. Sprinkle with additional sugar and a little cinnamon, if desired. Bake for 14-18 minutes until lightly golden brown on top.
