-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
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 |
| 80ml | plant milk (@oatly) |
| 80g | coconut cream (you can find these in most grocery stores) |
| 50g | raspberries |
The supermarket baking aisle shelves and online stores are being cleared out as more and more people bake at home. Let's make this easy 7 ingredient scone recipe!
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