Wintry Scones Top

Winter Spiced Scones

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