Article: Classic Scones
Classic Scones
Gluten Free Option, Vegetarian, Refined Sugar Free
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These classic scones are a nourishing take on a timeless favourite. They are soft, lightly sweet, and perfect with a cup or herbal tea or a Cacao Collagen latte. We’ve swapped refined sugar for coconut sugar, giving them a rich, caramel-like depth without losing the classic texture you love.
Ghee is a clarified butter that contains little to no lactose or casein, making it easier to digest for some people. It's also rich in fat-soluble vitamins like A, D, E, and K, which support everything from immune function to skin health.
Coconut sugar is a natural sweetener made from the sap of coconut palm trees. Unlike refined sugars, it retains trace amounts of nutrients like iron, zinc, calcium, and potassium, along with some antioxidants. It also has a lower glycemic index, meaning it may cause a gentler rise in blood sugar.
Classic Scones
Makes 8
Ingredients
- 350g self-raising flour (or gluten-free self-raising flour, if preferred)
- ¼ tsp fine sea salt
- 1 tsp baking powder
- 85g cold ghee or unsalted butter, cubed
- 3 tbsp coconut sugar
-
175ml milk of choice (dairy or plant-based)
- 1 tsp vanilla extract
- 1 egg, beaten (for glazing)
Method
- Preheat the oven to 200°C (180°C fan). Lightly grease a baking tray or line with baking paper.
- Mix the dry ingredients: Tip the flour into a large bowl with the salt and baking powder. Add the diced butter and rub in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the coconut sugar.
- Warm the milk gently (don’t let it boil), then stir in the vanilla extract. Make a well in the dry mix and pour in the milk mixture. Use a knife to bring the dough together, then use your hands to finish forming it into a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface. Fold it over a few times very gently to smooth out - don’t overwork it. Pat the dough out to about 4cm thickness.
- Cut out the scones using a floured 5cm cutter (or glass cup), pushing straight down and lifting without twisting. Re-shape and cut the remaining dough.
- Place the scones on your baking tray, spaced slightly apart. Brush the tops with beaten egg, taking care not to let it drip down the sides (this helps them rise evenly).
- Bake for 12–15 minutes, until risen and lightly golden. Cool on a wire rack, then serve slightly warm with your choice of jam, cream, or yoghurt.
Pair with: Digest or Serenity blends or a Cacao Collagen latte.
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