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
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)
Instructions
Method for the scones:
- Pre heat your oven to 200C
- Add the chia seeds and water to a large mixing bowl and allow to soak for 5 minutes
- Now add the maple syrup, melted coconut oil, cinnamon and the grated and finely chopped ginger then mix with a fork
- 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
- 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)
- Place in the oven at 200C for 12 minutes
- 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:
- Place a pan on a medium heat and add the frozen fruit, cinnamon and maple syrup and allow to cook down for 5 minutes
- 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:
- Scoop the coocnut fat out of the can trying to avoid any of the liquid and place into a bowl
- Simply whisk with an electric whisk for 30 seconds and place in the fridge to thicken up slightly
Notes
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
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
6 comments
Hi! These look delicious. I do not need these to be gluten free. Do you have recommendations for this? Thank you!
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
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
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