I’ve teamed up with Picota Cherries to bring you a quick and easy vegan recipe. The fresh cherries paired so beautifully with dairy free white chocolate chunks, that it was absolutely compulsory to use them together in a scone recipe.
Scones are enjoyed by so many people, of different generations for different occasions. The flavour combinations are endless and they’re ridiculously easy to make vegan. Simply use dairy free butter and a flax egg instead.
I personally like making them into triangle shapes as it’s quicker and much easier, and I think they might be a little bigger. So better right? Once the white chocolate and cherry chunks are folded evenly throughout the mixture, simple shape the dough into a circle, flatten slightly and cut into 8. By cutting in half, half again and again. Voila!
I drizzled mine with leftover melted white chocolate at the end but feel free to omit this should you not have any less. If you need these to be free from gluten simply swap out the plain flour for gluten free, and make sure you’re using gluten free baking powder. Enjoy and let me know how you get on!
Picota Cherry and White Chocolate Scones
Course: DessertDifficulty: Easy8
scones10
minutes30
minutesUsing dairy free white chocolate and Picota Cherries to bring a gorgeous flavour combination to these scones. They’re so much easier to make than they look, and you’ll be in for a treat!
Ingredients
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1 flax egg (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water and left to sit for 5 minutes)
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400g plain flour
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2 teaspoons of baking powder
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35g caster sugar
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1/4 teaspoon of salt
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150g dairy free butter
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1 teaspoon of vanilla extract
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30ml melted coconut oil
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100ml canned coconut milk
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100g dairy free white chocolate chunks
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115g Picota cherries (pitted and quartered)
Directions
- Preheat oven to 180c.
- In a large mixing bowl combine the flour, baking powder, caster sugar and salt.
- Add the butter and using your hands combine the mixture until it turns more crumb like.
- In a separate mixing bowl combine the flax egg, vanilla extract, melted coconut oil and coconut milk.
- Pour the wet mixture into the dry and mix until combined.
- Add the white chocolate and cherry chunks and gently fold into the mixture.
- Next sprinkle some flour on the work surface and transfer the dough onto it.
- Knead ever so slightly until the chunks are evenly scattered throughout the dough.
- Shape the dough into a circle and cut into 8 scones and transfer them to a lined baking tray. Sprinkle with some more caster sugar.
- Bake in the oven at 180c for 25-30 mins.
Notes
- Best eaten straight away but store the leftovers in an airtight container and consume within 3 days.
