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Raglan Coconut Yoghurt Scones


3 cups Ceres Organics Wholemeal Spelt Flour
3 tsps Baking powder
4 large tablespoons of Raglan Coconut Yoghurt
1 grated Carrot
1/2 cup of water
Generous handful of Ceres Organic Pumpkin Seeds
Fresh Rosemary, chopped


Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a sprig of rosemary.
Bake in the oven on 200C for approximately 15 minutes, or until a fork comes out clean.
Serve warm with cashew nut butter and a sprinkle of sea salt.


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