Strawberry Elderflower Scone Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Description
This easy scone cake is flavoured with seasonal elderflower blossoms and strawberries for a very simple, beautiful spring dessert. If you can't get elderflower, extra lemon zest makes a good substitute, or lilac blossoms.
Ingredients
Elderflower Lemon Scone
- 240 grams (2 cups) light spelt flour*
- 60 grams (¼ cup) coconut sugar
- 1 tablespoon baking powder
- 2 teaspoons arrowroot powder or cornstarch
- ¼ teaspoon sea salt
- 60 grams (¼ cup) solid coconut oil
- 180 ml (¾ cup) coconut milk**
- 1 teaspoon vanilla extract
- 2 tablespoons elderflower blossoms
- Zest of a lemon
Topping
- 500 grams (3 cups) ripe strawberries
- 1 tablespoon honey or maple syrup
- Elderflower blossoms
- 1 batch coconut whipped cream
Instructions
Elderflower Lemon Scone
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, arrowroot, and salt to the bowl of a food processor. Blend to combine, and then add the coconut oil. Pulse until the coconut oil is cut into small pieces and the mixture looks slightly sandy.240 grams (2 cups) light spelt flour*, 60 grams (¼ cup) coconut sugar, 1 tablespoon baking powder, 2 teaspoons arrowroot powder or cornstarch, ¼ teaspoon sea salt, 60 grams (¼ cup) solid coconut oil
- Move the flour mixture into a mixing bowl. Add the coconut milk, vanilla, elderflower blossoms, and lemon zest. Stir with a wooden spoon until just combined. The dough will be a little wetter than scone dough usually is, but that's normal.180 ml (¾ cup) coconut milk**, 1 teaspoon vanilla extract, 2 tablespoons elderflower blossoms, Zest of a lemon
- Take the dough out of the bowl and use your hands to form a rough ball, then place it on the prepared baking sheet. Press down with your hands to make a circle of dough that's about 5cm high. Use a light hand to keep the coconut oil from melting.
- Bake for 30-35 minutes, or until golden in colour. Let the scone cool on the baking sheet for 15 minutes before gently placing it on a rack to cool completely. It will be delicate while it's still warm.
- Once it's cool, cut it in half with a serrated knife. Use about half of the whipped cream and a third of the strawberries as filling in the centre, and sprinkle some more elderflower blossoms over it. Place the other half of the scone on top and then add the remaining cream and strawberries. Top with extra blossoms, and serve right away.500 grams (3 cups) ripe strawberries, Elderflower blossoms, 1 batch coconut whipped cream
Strawberry Topping
- Wash the strawberries and remove the greens. Cut them in halves or quarters, depending on how big they are. Place the berries in a bowl with the honey and stir until they're coated.1 tablespoon honey or maple syrup, 500 grams (3 cups) ripe strawberries
Notes
* Since this is a dessert, I wouldn't use more than half whole spelt flour. I use a similar base recipe for biscuits with whole spelt, but it will be a little tougher than if you just use light spelt.
** Mix a little bit of the water from the canned coconut milk in with the cream to get the same consistency of whipping cream for your coconut milk in this recipe.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 103mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.