These double chocolate scones are deliciously light but with a rich chocolate flavour.  Top with homemade blackberry jam and whipped coconut cream for a divine vegan afternoon tea treat!

I have always loved scones.  Studded with sweet fruity jewels and a light bread like texture they’re the perfect conduit for jam and cream.  There’s an age old argument about which goes first – jam or cream.  For a while our scones were cream-less until I discovered the wonderful thing that is whipped coconut cream.  Lighter than air and pillowy soft the cream always, for me, goes on last so that you can pile it HIGH!

As for these Double Chocolate Scones, they couldn’t be easier to make.  And the ingredients for them are very straight forward.  Raw cacao gives everything the best and richest chocolate flavour.  Coconut sugar lends hints of caramel.  And a combination of coconut yoghurt and almond milk give these Double Chocolate Scones their light, delicate texture

There’s no real mystery to making delicate scones – all you need is a light touch.  Like anything using plain flour, over handling can result in a dense, tough texture.  So the trick is to mix things only as much as is necessary.

I’ve also taken to making my scones recently in the American style of a round giant scone cut into segments.  This not only makes the whole process easier (no cutters necessary) but it really helps with avoiding over-handling and thus overworking the dough.  You simply shape it into a round, flatten with your hands or a rolling pin and score the segments before baking.  Don’t cut all the way through the dough, cut just deep enough to leave a clear lines.

Once your Double Chocolate Scones are baked you can optionally drizzle with chocolate.  This is an extra and not completely necessary step but I find with all things afternoon tea it feels so much fancier with those extra little touches!

And please don’t be put off my the whole ‘making your own jam’ thing!  This easy blackberry jam recipe is SUPER easy – using just 4 ingredients and taking just 15 minutes to make.  The blackberries, orange zest and juice and syrup all go in a saucepan to be bubbled for 10 minutes.  Then add the chia seeds and bubble for a further 5 minutes.  And that’s it!  Other than leaving it to cool before putting into a sealable container and storing in the fridge!  So much less sugar than bought jam but all the flavour and a great way to use up any extra berries you might have frozen over the autumn!  We’re very lucky to have blackberry bushes growing wild in the field next to our house and you see a few people with their tuppawares heading out berry picking come October!

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