I wanted to make something simple with the kids, so I went to my ‘never fails’ scone recipe (see what I did with the name now?!) I changed the recipe quite a bit and ended up with these tasty treats. The fantastic shapes are thanks to my pastry chef Andrin – what a fab job!!!!
They are lovely and light with just a hint of cinnamon spice – perfect for little people.
I used coconut sugar in this recipe, which comes from the sap of the coconut tree. It has a marginally lower fructose content compared to regular table sugar. It also contains inulin which slows down it’s release into the blood stream, thus giving it a bit of a lower glycaemic index than regular sugar. However this doesn’t necessarily make it the ‘ideal’ sweetner. It is still loaded with calories don’t forget. The only remaining plus point is that is does have a mineral content and contains antioxidants, so provides a bit more than just energy. All in all, for this type of baking, a granulated sugar works best, hense me using coconut sugar. As a family we don’t eat sweet foods, so I have no problem treating my kids on the odd occasion.
- 250g wholemeal flour
- 75g butter
- 25g coconut sugar
- 80g dried berries
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 egg
- 75ml whole milk, plus a litle extra milk for brushing the tops
Makes 24 mini scone biscuits
- Preheat the oven to 190C
- Place the flour and butter into a bowl and rub together with your fingers until completely combined.
- Now add the sugar, berries, baking powder, cinnamon and mix well.
- In a separate bowl beat the egg and add the milk. Now add this to the flour mix and stir well.
- Form a dough and kneed well until all is combined.
- Place onto a floured surface and roll into a 2-3cm thick slab (it was at this point I handed over to my son, armed with a cutter)
- You should get around 24 small scones from this mix.
- Place on a lined baking sheet and brush the tops with milk. Bake for 18 minutes until golden and sound hollow when you tap the bottoms.