Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large tray with parchment or a silicon mat to cover the base of the tray
In a large bowl tip the flour, baking powder and dairy free spread. Gently rub the spread into the flour using your finger tips until it's evenly mixed through
Add the orange zest, lingonberry powder, coconut sugar, goji berries and white chocolate chips and stir everything together
Add the coconut yoghurt and then 2 tblsp almond milk and mix to form a soft dough. If the dough feels too dry add another tablespoon of milk
Gently form the dough into a large ball and place onto your prepared tray
Roll with a rolling pin or use your hands to push into a large circle roughly 3/4 inch tall
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!)
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 completely
These are delicious split and spread with just dairy free spread but are even better with jam and cream! ?
Our home made berry jam is a perfect accompaniment for these scones - not too sweet and super simple to make with zero refined sugar
To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth. Apply liberally!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/white-chocolate-berry-and-orange-scones/