Winter Spiced Scones

Wintry Scones Front

I had a craving for scones the other day which is not the typical thing to crave during the winter! Baking is far from my strongest point but after MANY tests I came up with these winter spiced gluten free, vegan and refined sugar free scones along with a mixed berry chia jam AND a whipped coconut cream recipe to give you the full “Free From” scone experience!

I highly recommend trying both the jam and whipped coconut cream to go with these tasty scones.

Winter Spiced Scones

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time (optional) 1 hour
Total Time 22 minutes
Servings 6 Scones

Ingredients

Ingredients for the scones:

  • 2 chia eggs Add 2 tbsp chia seeds and 6 tbsp water in a large mixing bowl for 5 mins
  • 6 tbsp maple syrup
  • 4 tbsp coconut oil melted
  • 2 tsp cinnamon
  • 1 thumb size piece of fresh ginger grated and finely chopped
  • 1 tsp bicarbonate of soda
  • cup gluten free self raising flour 150g
  • cup gluten free brown bread flour 150g

Ingredients for Mixed Berry Chia Jam:

  • 2 cups frozen mixed berries
  • 2 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds

Ingredients for the whipped coconut cream:

  • 4 heaped tbsp coconut fat (thick part at the top of a coconut milk can)

Method

Method for the scones:

  1. Pre heat your oven to 200C
  2. Add the chia seeds and water to a large mixing bowl and allow to soak for 5 minutes
  3. Now add the maple syrup, melted coconut oil, cinnamon and the grated and finely chopped ginger then mix with a fork
  4. Now add the soda, self raising flour and brown bread flour and mix in with a fork before mixing with your hands. Then kneed the dough for a minute or so
  5. Roll the dough into balls and place into a cup cake baking tin and lightly coat each scone with maple syrup (with a brush or kitchen roll)
  6. Place in the oven at 200C for 12 minutes
  7. Remove from the oven and allow to cool for 1 hour if you are wishing to use the coconut cream as this melts when the jam or scones are hot!

Method for the Jam:

  1. Place a pan on a medium heat and add the frozen fruit, cinnamon and maple syrup and allow to cook down for 5 minutes
  2. Add the chia seeds and reduce to a low heat and cook for a further 5-10 minutes (until your desired consistency)

Method for the whipped coconut cream:

  1. Scoop the coocnut fat out of the can trying to avoid any of the liquid and place into a bowl
  2. Simply whisk with an electric whisk for 30 seconds and place in the fridge to thicken up slightly

Tips

I highly recommend trying it with the jam and coconut cream to get the full “Free From” scone experience!

Cut with a serrated knife!

Creating these scones? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

Wintry Scones TopWintry Scones Open

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Winter Spiced Scones

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6 comments

  1. Hi! These look delicious. I do not need these to be gluten free. Do you have recommendations for this? Thank you!

    1. Hi Camille,

      Thank you for commenting!

      I haven’t eaten gluten in 7 years so have no idea on normal flour you could use for this recipe etc. Sorry I couldn’t help more 🙁

      James

  2. Hello James

    Thanksfor the recipe, i tried it and its delicious 🙂 i have questions though please

    1) the texture for me is like a cake or cup cake, should it be like this ?
    2)when you say make the dough as balls, for me its more like a batter not firm dough ! But i used rice flour and almond flour
    3) the ginger for me disappeared:) but in your pic i see the nice shredded ginger, any ideas ? I did shred fresh ginger as well

    Thansk again 🙂

    Saraa

    1. Hey Saraa,

      Thanks for trying these scones and for leaving some feedback!

      1. Yes, gluten free baking is very hard to get light and fluffy inside 🙁
      2. Hmm, most flours definitely absorb liquid at a different rate. Did you leave the chia seeds in long enough to form a gel?
      3. I probably didn’t grate it as fine as you, maybe try a bigger grater next time

      I hope those helped 🙂

      Thanks again,

      James

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