Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.
For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes. Happy Monday ya’ll.
Chilli Scones with Turmeric and Cardamom (v)
Recipe adapted from Will Frolic For Food
200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water
Preheat oven to Gas Mark 4 / 175 C
Cut open the cardamom pods and grind the seeds in a pestle and mortar.
Finely chop and de-seed the chilli.
In a bowl, mix all dry ingredients and the chopped chilli.
Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.
Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray
Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top