Week 6 Dish 2: Vegan tear-and-share apple scones

Had such a good day today, started off with a bit of a lie in, went for a run in the morning and then watched the new episodes of Grey's Anatomy and Elementary! I followed this with some cardio and gastro revision, and ended the day with some baking of course. Relaxing, fun and productive - what more can you ask for! This time I baked scones with a twist - tear-and-share. They are apple ones thanks to yet another bag full of cooking apples that my mum got as a gift. I added more apple than the original recipe asked for so I was a bit worried that they would turn out a bit soggy but they haven't. They are crunchy on the outside with a moist, soft inside and not too sweet which is perfect. Here's the recipe.

Makes 12
Ingredients
1/4 cup brown sugar
1 tbsp demerera sugar (or brown sugar)
2 cups wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tsp ground cinnamon (I double this from the original recipe but if you're a big cinnamon fan it could probably do with 3!)
1/3 cup softened coconut oil (from VB)
2 cups apples, peeled and shredded with a bit of the juice squeezed out and discarded to prevent soggy-ness
1/2 cup soya milk
Method

1. Preheat the oven to 220 degrees C and line a baking tray with grease proof paper.
2. In a large bowl, mix the brown sugar, flour, baking powder, bicarbonate of soda, salt, and cinnamon until well combined. Add the coconut oil and use your finger tips to combine until the mixture resembles coarse crumbs.
3. Stir in the apple and milk. It should be a little crumbly but fairly easy to handle (not very sticky). If too sticky add a little flour and if too dry add a little milk. Form into two balls.
4. Gently flatten the two balls of dough into disks on the baking trays until roughly 1-1.5 inches thick. Sprinkle them with the demerera sugar.
5. Cut or score the disks into 6 triangles (they look like little pizzas as you can see from the photo above) and bake for 15-18 minutes or until the scones are nicely golden brown. Keep the scones touching as they bake for a pull-apart effect and moist centre. Allow to cool for 5 minutes on the tray then remove and cool completely on a wire rack.

Original recipe: Apple cinnamon vegan scones