My two favourite ‘comfort’ things tea and scones combined to make an awesome easy scone recipe! I use date paste here as my sweet source, its made easy using a food processor or perfect for a nutribullet. The chai tea also adds an element of sweetness with juicy burst from the peach, which you could also change for pear, apple or apricots.
- 100g Oats – can be jumbo or regular oats
- 120g wholemeal spelt flour – whiter spelt works too but I prefer wholemeal
- 80ml boiling water
- 1 chai tea bag – chai tea available in all supermarkets and most regular stores
- 9 medjool dates pitted – make sure you use medjool available in Dunnes, Tesco, Supervalu, Lidl & Aldi
- 2 ripe peaches chopped into .5cm cubes
- 1 tbsp baking soda
- tsp vanilla extract
- Preheat the oven to 180ºC
- Start by placing the chai tea bag into the boiling water and let steep for 5 minutes or so, before removing the tea bag , give it a squeeze to strain any excess flavour, let sit to one side until ready to use- it doesn’t need to have cooled down or anything.
- Place the oats into a food processor or nutribullet and blend into a fine flour, remove and place into medium sized mixing bowl along with the spelt flour, and baking soda.
- Place the medjool dates, vanilla and chai tea into the food processor or nutribullet and blend into a smooth paste, you may need to stop and scrape down the side a couple of times to reach this texture.
- Spoon into your oat and spelt flours and mix using a spoon or your hands until it is completely combined and a dough consistency.
- Using your hands mix in the chopped peach .The dough will become a little stickier and wet, that’s just how we want it!
- Taking sections, using your hands mould into your preferred scone shape and place on a lined baking tray.
- Bake for 25 minutes, until lightly browned on top and a delicious hard crust has formed all around. Set aside and let cool for 15 minutes before serving.
- Store in an airtight container at room temperature for up to 5 days.