Add a drizzle of melted white chocolate and serve with a cup of tea!
Cherry white chocolate scones
Going... going... scone! This delicious cherry white chocolate scones recipe by What Luce Eats for Spanish Picota Cherries certainly won't last long!
Brought to you by Spanish Picota Cherries
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- 1 flax ‘egg’ (mix 1 tbsp ground flaxseed mixed with 2 tbsp water and set aside for 5 minutes)
- 400g (14oz) plain flour
- 2 tsp baking powder
- 35g (1¼ oz) caster sugar
- ¼ tsp salt
- 150g (5½ oz) dairy-free butter
- 1 tsp vanilla extract
- 30ml (1fl oz) melted coconut oil
- 100ml (3½ fl oz) canned coconut milk
- 100g (3½ fl oz) dairy-free white chocolate chunks
- 115g (4oz) Picota cherries, pitted, quartered
Preheat the oven to 180°C/Gas Mark 4.
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.
Sprinkle some flour on a clean 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, then cut into eight scones and transfer them to a lined baking tray. Sprinkle with some more caster sugar.
Bake in the oven for 25-30 mins.
Last updated one year ago