Oat and ap­ple scones

Milk Magazine (English) - - FOOD - david

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.

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