Spiced Savoury blueberry, coriander and citrus scones with charred red pepper and basil butter

Serves 8

90 g Oatmeal flour

90 g brown bread flour

20 g Flaxseed flour

1 ½ tsp baking powder

½ tsp bicarb

1 tsp ground Cinnamon

½ tsp freshly grated nutmeg

¼ tsp Maldon salt

¼ tsp ground black pepper

1 generous handful washed and chopped fresh coriander

60 g firm coconut oil

50 ml apple puree (unsweetened)

Zest of 1 orange + the juice

150 ml double cream yoghurt

15 ml honey

1 egg beaten

150 g fresh seasonal berries, sliced in half and quartered

Method:

Pre-heat oven to 180°C

Prepare a loose bottomed 20cm cake tin and spray well with non-stick spray

Mix together the flours, then add the baking powder, bicarb seasoning and spices, mix well

Add the chopped coriander and mix through

Grate the firm coconut oil into the mixture and rub in with your fingertips or a dough cutter.

It should resemble fine bread crumbs

Mix together the apple puree, coconut milk, zest, orange juice, yoghurt, honey and egg

Pour onto flour mix and add blueberries

Mix well and spoon batter into cake tin

Bake for 45 min until a knife comes out clean when you test it.

Leave to cool for about 30 min before slicing

The scone can be re-heated just before serving with some charted red pepper and basil butter

For the butter:

250 g unsalted butter, room temp

¼ tsp ground black pepper

¼ tsp freshly grated nutmeg

1 tblsp basil pesto

2 med red bell peppers, roasted until black, skins removed, pips removed and chopped finely

Pinch of salt

Whip the butter until light

Fold in the rest of your ingredients

Serve with your warm scones