المكونات
طريقة التحضير
تحميل PDFFreeze the butter the night before or at least for 4 hours.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
In a medium-sized bowl, whisk together the flour, coconut/white sugar, baking powder, salt and bicarbonate of soda. Grate the frozen butter into the flour mixture using the large holes of a box grater. Using your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs. Stir in 40g rolled oats. Gently fold 100g frozen raspberries into the flour mixture, being careful not to crush them. In a small bowl, whisk together 125g cottage cheese, 1 egg, vanilla extract and water until smooth. Using a fork, gradually stir the cottage cheese mixture into the dry ingredients until large clumps of dough form. The dough may appear dry but it will come together as you mix. Gently shape the dough into a ball, then gently pat it to approx. 2cm thick.
Using a 7cm scone cutter dusted in flour, cut out scone rounds. Place the scones on the prepared baking tray. Brush the top of the dough with a whisked egg and sprinkle over 2 tbsp oats and 1 tsp coconut/white sugar. Bake for approx. 25 minutes or until golden brown on top.
To make the jam, place 100-200g raspberries, monkfruit sugar and juice of a lemon in a pot over a low heat and simmer until it reaches your desired consistency.
Remove the scones from the oven and allow to cool for 5 minutes.
In a medium-sized bowl, whip 200g cottage cheese, cream and icing sugar together until light and fluffy. Split the vanilla bean in half and scrape out the seeds. Stir the vanilla seeds through the Chantilly cream.
Serve the scones warm or at room temperature with the raspberry jam and cottage cheese Chantilly cream.
