honeyMethod Preheat oven to 200C. To make the scones, place flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a bowl and add sugar. Add milk and gently incorporate by cutting in with a spatula. When just combined turn out onto a floured bench and press together to form a rectangle. Cut out rounds using a 6cm ring cutter and place on a paper lined baking tray so that scones are touching. Brush tops with milk and place in the oven to bake until golden and risen, about 15-20 minutes. Remove from oven and set aside to cool. To make the cream, place all ingredients in a bowl and stir to combine. Set aside. To make the filling, place butter in a frypan and set over medium heat to melt. Add figs and fry until warmed through. Remove from heat. Add toasted walnuts and dates and mix. Set aside. To serve scones, cut in half. Spread with cream. Top with the fig filling and drizzle with honey.
A nice recipe for dinner, but great as a to-go lunch as well. Posted in Chicken, Diner, LunchTagged almonds, chicken, couscous, dinner, figs, food, healthy, herbs, lunch, recipe, sugarfreeBookmark the permalink
EefzKitchen | Hungry Thoughts and some Sporty Notes!
Dit is een leuke variant op de AmandelmeelScones. Sommige lezers gaven aan amandelmeel toch echt te prijzig te vinden en hoewel kokosmeel per kilo ongeveer hetzelfde kost, heb je er minder van nodig, zodat het per saldo goedkoper is