Add a drizzle of melted white chocolate and serve with a cup of tea!
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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!
Image credit: What Luce Eats for Spanish Picota Cherries
Brought to you by Spanish Picota Cherries
Ingredients
- 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
Instructions
1
Preheat the oven to 180°C/Gas Mark 4.
2
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.
3
In a separate mixing bowl, combine the flax egg, vanilla extract, melted coconut oil and coconut milk.
4
Pour the wet mixture into the dry and mix until combined.
5
Add the white chocolate and cherry chunks and gently fold into the mixture.
6
Sprinkle some flour on a clean work surface and transfer the dough onto it.
7
Knead ever so slightly until the chunks are evenly scattered throughout the dough.
8
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.
9
Bake in the oven for 25-30 mins.
Last updated one year ago
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