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Double Chocolate Scones with Blackberry Jam - light, chocolatey and delicious vegan scones with homemade blackberry jam and whipped coconut cream #veganbaking #veganrecipes #scones #homemadejam | Recipe on thecookandhim.com

Double Chocolate Scones with Blackberry Jam

Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Quantity: 8 large scones

Ingredients

Scones:

  • 1 + 1/2 cups (210g) plain flour
  • 1 + 1/2 tsp baking powder
  • 2 tblsp dairy free spread – I used Vitalite
  • 1/4 cup (20g) raw cacao powder
  • 3 tblsp (35g) coconut sugar
  • 1/2 cup (100g) dairy free dark chocolate chips
  • 1/2 cup (140g) coconut yoghurt
  • 4-5 tblsp (55-65ml) unsweetened almond milk
  • Optional: 3-4 squares dairy free dark chocolate – melted

Jam (see note):

  • 1 + 1/2 cups (250g) blackberries (can be fresh or frozen)
  • 1/2 an orange – grated zest and juice
  • 1 tblsp maple syrup
  • 1 tblsp chia seeds – we love these from Hodmedods

Coconut Cream:

  • 1 can full fat coconut milk – chilled overnight in the fridge

Instructions

  1. If you're using coconut cream, the day before you want to use it, put the can (unopened) in the fridge
  2. To make the scones preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large tray with baking parchment or a silicon mat
  3. Put the flour, baking powder and dairy free spread into a large bowl. Gently rub the spread into the flour using your finger tips until it's evenly mixed through
  4. Stir in the cacao powder, coconut sugar and chocolate chips
  5. Add all the coconut yoghurt and 4 tblsp (55ml) of the almond milk and mix everything lightly together just until it forms a dough. If the mix is feeling dry add just a splash or two more of milk
  6. Gently form the dough into a large ball and place onto your prepared tray
  7. Roll with a rolling pin or use your hands to push into a large circle roughly 3/4 inch tall
  8. Deeply score into 8 equal segments, not quite cutting through to the bottom of the dough (particularly if you're using a silicon mat underneath!)
  9. Bake for 18-20 minutes until firm and set and slightly golden on top. Cool on the tray for 5 minutes before carefully lifting onto a cooling rack to cool
  10. To make the jam put the berries, orange zest and juice and the syrup into a heavy based saucepan and gently bubble, stirring occasionally, for 10 minutes
  11. Add the chia seeds and cook for a further 5 minutes before removing from the heat. Set aside to cool. If you're not using immediately for the scones, leave to cool completely before storing in an airtight jar in the fridge
  12. Once the scones are cooled cut completely through the segments and drizzle with some melted chocolate. Leave to set at room temperature (or you can put in the fridge for 5-10 minutes - just don't store the scones in there as it makes them turn hard!)
  13. To make the coconut cream open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies and juices) and beat until soft and smooth. Apply liberally!
  14. If not eating the scones immediately store (sliced into the segments but not split in half) in an airtight container at room temperature

Notes

  • You can make the jam well in advance of using it for these Double Chocolate Scones - it keeps in the fridge in an airtight container for at least 2 weeks

Recipe by The Cook & Him at https://thecookandhim.com/recipes/double-chocolate-scones-with-blackberry-jam/