Marzipan & cherries are in love!
We are captured!
QUANTITY
5
scones
COMPLEXITY
Intermediate
TIME
45
Minutes
Dough
- 75 g marzipan
- 100 g spelt flour
- 100g fine oats, blended to flour
- 1/2 tsp cinnamon
- 30 ml agave
- 1 tsp baking powder
- 75 g extra virgin coconut oil
- 60 g yogurt
Filling
- frozen cherries in semolina
Spread and sprinkle
- almond flakes for sprinkling and milk for spreading
In a large bowl combine the flours, cinnamon and baking powder.
Crumble the marzipan all over it.
Add the agave and yogurt and mix.
At last, use a tbsp to take out the solid coconut oil and put in the flour mixture.
Mix until the mixture resembles like crumbs, then use your hands to combine all the ingredients together. Do not knead like a regular dough.
On a floured surface roll the dough into a rectangle .
After you've covered your cherries in semolina to take out the extra moisture, place them on one side of the dough.
Cover the cherries with the other side of the dough and press the edges gently.
Place the cherry& marzipan pillow on a straigh tray, cover it with with some parchement paper or foil and place in the freezer for 15-20 minutes to settle.
Take the dough out, cut it first horizontally then vertically. This way you'll get 6-8 scones.
Place on a baking tray lined with parchement paper and bake on 180 C degrees for about 20 minutes.
The dough won't rise as much.
Take the scones out, leave them to cool for a while and dig in!
Recipe adapted from : The Bojon Gourmet
