-
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 | white chocolate chips |
| 40g | freeze dried raspberries |
Topped with Peanut butter and raspberry chia jam 🤤 All made with 7 ingredients, kitchen staples!
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 freeze dried raspberries and mix
- Use a crinkle edged cookie cutter to form scone shapes
- Bake for 15 minutes at 220 degrees
- Serve with @oatly Greek Oatgurt and extra fd raspberries or jam