Is there nothing the Magic Dough can’t do? Possibly not. It’s newest incarnation is in the form of tender, buttery, melt in the mouth SCONES! I think scones with jam and cream are probably one of my family’s absolute favourite treats so theyve been sorely missed since the gluten apocalypse of 2016. We polished these off with some St Dalfour Raspberry jam and clotted cream or coconut cream, they were literally eaten off the baking sheet, they didn’t make it onto plates.
So here’s the recipe tweaked slightly to produce light, fluffy scones…
1 1/2 cups tapioca flour
1 1/4 cups macadamia nut flour
1/2 t bicarb
Pinch of salt
2 T coconut oil, clarified butter or macadamia nut oil
2 Organic Egg Whites or 6 T aquafaba
1/4 cup water
Combine flours, bicarb and salt in a bowl or food processor, mix well.
Add fat of your choice and process until mixture resembles fine bread crumbs.
Add egg whites or aquafaba and mix well
Add water and mix well. If youre using aquafaba use half the water.
The dough will appear quite sticky initially but will firm up in a few minutes, if youve used aquafaba the dough may be softer.
Dust your hands with a little tapioca flour and divide dough into 2 balls, place on greased baking sheet and pat down into a disk about 3cm thick, score the disk into 4 quarters, cutting down to the baking sheet.
Brush with egg yolk mixed with a little water.
Bake at 200ºC for 20 minutes.
Serve with your choice of jam or honey and cream or coconut cream or grated cheese and tomato.