Oat and apple scones
Tomorrow, we’ll go out for brunch,” our friends say every time we’re invited to their attractive little London flat in Shoreditch. So, in the morning, off we go to have brunch in a restaurant before exploring the flower market. If there’s one thing that we’ve learnt so far, it’s that Londoners know how to brunch! Our friends always take us to some amazing bars. Wherever we end up, they order a Bloody Mary with a sandwich; Luise orders eggs and fruit juice, and I have scones and coffee. Our home-made scones are quite different from those we’ve tasted in London, but they have the same crumbly texture and can be rustled up in a flash. For non-vegan scones, replace the coconut oil and almond purée with 125g butter.” Core the apples and grate them roughly, skin included. Filter any excess of juice to obtain about 175g apple. Preheat the oven to 230°C. Mix the dry ingredients in a bowl. Dice the coconut oil and add it to the bowl with the almond purée. Mix the ingredients with your fingertips until you have a crumbly dough. Add the soya yoghourt and grated apple and mix with a wooden spoon until you obtain a thick dough. It may crumble a little but should hold firm when pressed with your fingers. Don’t knead it too much, otherwise your scones will turn out like rocks. Add a bit more yoghourt if the dough seems too dry, or a bit more flour if it’s too wet. Turn the dough out onto the worktop and flatten it to form a circle about 25 cm wide and 2.5 cm thick. Use a metal cutter (or a glass) 7.5 cm in diameter to cut out as many scones as possible. Crush the scraps of left-over dough into a ball, roll out again and repeat the cutting-out process until there’s no dough left. Line a baking tray with greaseproof paper and arrange the scones on it. Place in the oven for about 15 mins until they are brown and crispy on the outside but still a bit soft inside. Cut the scones in two, spread them with home-made jam or puréed fruit. Eat them warm, just out of the oven.