Wholegrain, Gluten-Free Scones

1. Firstly, let’s get that oven going. Preheat to 220C and pop a baking tray inside.
2. Throw all of the dry ingredients into a blender and whizz until combined. If you don’t have a blender, feel free to do this by hand.
3. Add in the cubed butter and either blend again or use the more traditional method of rubbing in to achieve a crumb-like consistency.
4. Next, add in the yoghurt and milk, then combine until you have a dough that holds itself together.
5. Dust some flour onto a work surface, then tip out your dough and lightly knead until you have a ball shape. Press out with the palms of your hand until it’s around 2cm thick.
6. Make as many scones as possible by using a round cutter that’s around 7cm in diameter. Try to remould the dough as few times as possible to keep that fluffy texture.
7. Using a pastry brush, rub a dash of milk on top of your scones. If you feel like an extra crunch, sprinkle some coconut sugar over them too.
8. Remove your preheated baking tray from the oven and place the scones on, with enough space for them to spread a little, then bake for around 15 minutes until golden.
9. If you can wait, leave to cool for 5 minutes before tucking in. These are best eaten the same day as they are made, but if you don’t manage that, just pop them in the freezer and re-heat in the microwave when needed.

Got the baking bug? There’s loads more coconutty recipes over  here .