Vegan Scones with Blueberry Chia Jam and Coconut Whipped Cream

I never really bake because I’m not that much of a sweet tooth. However I was craving delicious scones and I want to share the results with you! I’ve added a blueberry chia jam that is ready within minutes and served it with a coconut whipped cream to keep it vegan. Now make yourself a cuppa and enjoy these sweet treats.

Recipe

September 18, 2017
: 20
: 20 min
: 20 min
: 40 min
: easy

By:

Ingredients
  • For the scones:
  • 400g of self raising flour, plus more for dusting
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 110g vegan butter or margarine
  • 50g brown sugar
  • 180ml non-dairy milk, plus more for brushing
  • 1 tsp vanilla extract
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 cup of (frozen) blueberries
  • For the jam:
  • 2 punnets of blueberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • For the whipped cream:
  • 1 large can of full-fat coconut milk, placed in the fridge upside down overnight
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar
Directions
  • Step 1 Preheat the oven to 220 degrees.
  • Step 2 Sift the flour in a mixing bowl and add the salt and baking powder.
  • Step 3 Add the vegan butter in small pieces and rub this in with your fingers until your mix is crumbly.
  • Step 4 Add the sugar, non-dairy milk, vanilla extract, lemon juice and zest, and blueberries and mix with a wooden spoon until it forms into a dough.
  • Step 5 Sprinkle some flour on your kitchen bench and roll the mixture into a big ball. Add more flour if it’s too sticky.
  • Step 6 Line a oven plate with baking paper or a silicone mat. With a ice scream scooper, scoop little balls and place them into the oven plate.
  • Step 7 Bake for 20 minutes.
  • Step 8 In the meanwhile, add the ingredients for the jam in a food processor and mix until smooth. Transfer to a bowl or glass jar. If you leave this in the fridge for 30 min or more, it will become a thicker jam-like consistency because the chia seeds will soak up and expand.
  • Step 9 For the coconut whipped cream, open the can of coconut cream and scoop out the tick mixture at the top. Discard the water in the can. Now whip this with your hand or a mixer for 2-3 minutes until creamy. Add the icing sugar and vanilla extract and mix for a bit longer.
  • Step 10 Serve the scones while hot with jam and cream, and top them with icing sugar if desired.
  • Step 11 Don’t forget your tea!

Related Posts

Butterfly Pea Flower Smoothie

Butterfly Pea Flower Smoothie

Smoothie time! They are my go-to brekkie at the moment. And I love experimenting with my new super food powders from Just Blends. Butterfly pea flower is an ancient Thai herbal plant with great benefits: • high in antioxidants • improves memory • treats depression […]

Pink Protein Pitaya Smoothie Bowl

Pink Protein Pitaya Smoothie Bowl

Smoothie bowls are the best! Move aside smoothies-to-go, on weekends it’s time to indulge into smoothie bowls! Related



Leave a Reply

Your email address will not be published. Required fields are marked *