Saffron scones with coconut yoghurt and fresh fig compote
Saffron scones with coconut yoghurt and fresh fig compote
Makes 10 scones
Scones
4 dl oat flour
3 dl buckwheat flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp potato starch
1 tsp himalayan salt
1/2 gram pure saffron, ground
1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)
75 g cold pressed olive oil
3 dl oat yoghurt
Fig compote
8 fresh green figs
1/2 organic orange, freshly squeezed juice + zest
1 tbsp honey
1 tsp chia seeds (optional, for a thicker consistency)
1 pinch pure vanilla powder
To serve
coconut yoghurt
fresh figs
How to
Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky.
Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.
Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning.
Serve scones freshly baked with coconut yoghurt and fig compote.
Happy holidays and lots of love!
Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.