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