While attempting to create scones, our substitution of sugar with honey led to a moisture-rich mixture, hindering the traditional shaping process. Our innovative solution? Utilizing a muffin tin, resulting in surprisingly lighter and fluffier baked treats compared to the typical scone. These subtly sweetened biscuits offer versatility, complementing both savory and sweet flavors effortlessly. Moreover, the balanced blend of wheat and almond flour provides not just a delightful taste but also enhanced nutritional value, boasting protein benefits. For a delightful textural variation, we recommend a combination of halved and whole cranberries, adding bursts of flavour throughout.
Ingredients:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- Zest from 1 orange
- 3/4 cup cranberries (half chopped, half whole)
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 egg
Directions:
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Preheat your oven to 375°F (190°C). Grease or line a muffin tin.
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In a large mixing bowl, combine the all-purpose flour, almond flour, baking soda, baking powder, and salt.
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Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the butter is fully mixed.
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Fold in the orange zest and chopped cranberries.
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In a separate bowl, whisk together the buttermilk, honey, and egg.
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Pour the wet ingredients into the dry mixture and gently combine until just incorporated.
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Spoon the dough into the prepared muffin tin, filling each cup about 3/4 full.
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Bake for 18-20 minutes or until the biscuits are golden brown and a toothpick inserted into the centre comes out clean.
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Allow the biscuits to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these biscuits at their peak within the first two days – and for a tasty time warp, freeze any extras, and thaw whenever the craving hits.
