RASPBERRY & CASHEW BUTTER SCONES

RASPBERRY & CASHEW BUTTER SCONES

 

RASPBERRY & CASHEW BUTTER SCONES

The supermarket baking aisle shelves and online stores are being cleared out as more and more people bake at home. BUT that doesn't mean you have to miss out on Easter weekend scones this weekend! Let's make this Easter easy with this 7 ingredient scone recipe!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

  • 225g oat flour (@hollandandbarrett or blend your own oats to make a flour)
  • 50g coconut sugar
  • 1 tbsp baking powder
  • 1 tsp lemon juice
  • 80ml plant milk (@oatly)
  • 80g coconut cream (you can find these in most grocery stores)
  • 50g raspberries

      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 frozen berries and mix
      • Roll into scone shapes
      • Bake for 15 minutes at 220 degrees
      • For the cashew butter caramel, mix 1 tbsp nut butter, 1 tbsp coconut oil, 1 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 cashew butter caramel and raspberry chia jam


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