Let us all celebrate The Great British Bake Off 2018!
What is a cup-scone I hear you ask? Very simply, it is a hybrid between a cupcake and a scone. When baking these little carrot cake bakes, I was a little dubious of the texture given the nature of coconut flour. The batter is very dry before it goes into the oven, and I almost (very nearly) didn’t bother baking them, but I am so glad I did. They firm up in the oven, developing a coconut sugar dusted crisp top and a dense but moist inside. So, it’s part scone and part cupcake. Not quite light and airy enough to be a cupcake (though these are far from heavy!) but not quite firm and dense enough to be a scone. It’s a Cup-Scone, of course. A Carrot Cake Cup-Scone to be precise.
When presented with a sachet full of coconut flour, I knew I’d have to do some research and start experimenting. So, into the kitchen I went! Coconut flour behaves very differently to other flours. While it boasts great health and allergy benefits – it is high in fibre, gluten free, and vegan – it cannot be used to replace other flours one to one. Most recipes that use coconut flour will also use eggs, and quite a few of them, as it needs a lot of liquid to maintain a moist mix. It’s therefore not a simple case of swapping an egg for a flax or chia egg as the liquid ratio may be slightly off… but enough of that.
I’m happy to say that one experiment most certainly proved fruitful – or veg-ful given the carrots!
Carrot cake is something I have wanted to make for a while now, either raw or baked, so I thought, why not tick two foodie ventures off my list in one go. Grated carrot is stirred into the batter, but I did leave out sultanas as I know not everyone is a fan. Although I am sure a few tablespoons mixed in would also be delicious. The spices are simple and classic: cinnamon, ginger and mixed spice. They provide a subtle spicy heat to the bakes along with the coconut honey providing a caramel-like sweetness. A well-loved flavour combination reinvented in cup-scone form.
What are you waiting for? Let’s get the oven on and get baking your first cup-scones.
Carrot Cake Cup-Scones
80g grated carrot
1 ½ tbsp flaxseed
80g coconut flour
20g spelt flour
½ tsp each: cinnamon, ground ginger, mixed spice
20g coconut oil, melted
4 tbsp coconut honey
100ml oat milk
1 tbsp coconut sugar
4 tbsp cashew butter
Preheat the oven to 160Fan/180*C and line a cupcake tray with cases.
Mix the flaxseed with 3 tbsp water and stir. Leave to one side for 10 minutes to form a gel.
Meanwhile, sift the coconut flour, spelt flour, salt and spices into a mixing bowl.
Add the coconut oil, coconut honey and milk to the flaxseed and stir well to mix.
Add the wet mix to the dry and stir to combine. Now add the grated carrot. The mix will seem very dry but this is ok. Continue to mix until the carrot batter is even but do not overmix.
Divide the batter between the cupcake cases (I made 8) and press down with the back of a spoon. Sprinkle over the coconut sugar and bake in the oven for 30 minutes, until turning golden brown.
Remove from the oven and allow to cool in their cases fully before icing.
Make sure the cashew butter is runny and smooth before spooning gently over the cup-scones and store in an airtight container for 3 days. Un-iced bakes will freeze well.
Are you a carrot cake lover? I would love to see what you think of my Carrot Cake Cup-Scones and what yours look like. Please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy, or leave a comment below.
With cup-scones and love x