-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 225g | oat flour (@hollandandbarrett or blend your own oats to make a flour) |
| 50g | coconut sugar |
| 1 | tbsp baking powder |
| 1 | tsp lemon juice |
| 100ml | plant milk (@oatly) |
| 80g | coconut cream (you can find these in most grocery stores) |
| 100g | chocolate (for homemade 30g coconut oil, 30g cacao powder, 30g agave syrup) |
Simple 7 ingredient soft and oaty, peanut butter & jam choco chip scones 🥰 This the only scone recipe you'll ever need! 😋
METHOD
- Preheat the oven to 220C
- Mix together oat flour, coconut sugar, baking powder and lemon juice
- Soften the coconut butter by placing it over the cooker on low heat (it should be soft not completely melted)
- Add the coconut butter and use your hands to break it down until it’s mixed in thoroughly with the flour
- Pour in the plant milk and mix until dough forms
- Add the chocolate chips and mix
- Roll into scone shapes
- Bake for 15 minutes at 220 degrees
- To make homemade chocolate, melt the coconut oil and mix together the ingredients to make a chocolate sauce. Pour into a flat tray and freeze for 15 minutes.
- For the peanut butter, mix 3 tbsp nut butter, 1 tbsp coconut oil, 2 tbsp agave syrup.
- For the raspberry chia jam, heat 100g of raspberries and 2 tbsp agave or maple syrup, and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken
- Serve with peanut butter and raspberry chia jam