WHITE CHOCOLATE & RASPBERRY SCONES
Topped with Peanut butter and raspberry chia jam 🤤 All made with 7 ingredients, kitchen staples!
Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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
- 100ml plant milk (@oatly)
- 80g coconut cream (you can find these in most grocery stores)
- 100g white chocolate chips
- 40g freeze dried 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 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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