I'm one of those corny Christmas lovers. I love the whole sickly sweet build up from putting up my Christmas tree (usually way before anyone should), to watching Bing Crosby in White Christmas EVERY YEAR to listening to Dean Martin croon a Christmas carol. I just love it!
So I'm always disappointed when the New Year arrives and the magic of Christmas is over once again for another year.
I always need a few days to wallow with my twinkle lights and some comfort food. This year I discovered the comfort of drop scones.
Spelt Flour Drop Scones with Walnut Butter
(fructose-free) recipe adapted from Love Bake Nourish by Amber Rose
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Makes 10-15 scones
185g spelt (or gluten free) flour | 1 tsp baking powder | 1/2 tsp salt | 1 large free-range egg | 80g rice malt syrup (you could use maple syrup) | 200 ml milk of your choice | Coconut oil for greasing (or you could use butter)
For the Walnut Butter | 100g unsalted butter, softened | 50g rice malt syrup (or you could use honey) | 50g walnuts, crumbled
- Start by making the butter. Beat together the butter and syrup for a few minutes in an electric mixer until light and fluffy. Add walnuts and set aside.
- For the drop scones, sift the dry ingredients into a bowl and add the egg, syrup and a third of the milk. Beat with an electric mixer until there are no lumps and you have a thick smooth batter. Slowly add the rest of the milk until the mixture is of the right consistency: a good thick dropping consistency is what you are looking for.
- Lightly grease a large frying pan with a little coconut oil (or butter) and heat. Drop tablespoons of the mixture from the point of the spoon into the pan. Turn the scones over as soon as little bubbles start to appear, and cook for a further minute or soon the other side.
- Eat hot, spread with the walnut butter.
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