WHITE CHOCOLATE & RASPBERRY SCONES

WHITE CHOCOLATE & RASPBERRY SCONES

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    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
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