Posted in Recipes on 15.05.2018
White Chocolate Berry and Orange Scones
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 8 scones Print recipe?
As the British preoccupation is with all things weather related, when we can finally pack away the blankets and winter jumpers my foodie mind turns all things summery. It’s still May but as I write it’s a Bank Holiday weekend and the sun is positively sizzling. The skies are blue, the dawn chorus starts at around 5.30am (probably THE best sound to wake up to) and it’s the perfect day for a picnic or tea on the lawn. Or tea inside looking at the lawn if you’re as lily white as me and burn at even the merest hint of sun ?
Ahh picnics though. The romantic ideal of a beautiful rug, cut crystal, something bubbly and delightful finger food laid out on beautiful plates.
When the reality is lumpy, slightly damp grass and a wet bum, wasps, warm pop and food out of a tuppaware that’s been bounced around in the car for the last couple of hours.
As for these scones though – beautiful, bright, summery flavours. They also have a wholemeal flour base but are still light and delicately soft. The berry flavour comes from Lingonberry Powder by Arctic Power Berries. Such an intense flavour without altering texture. There’s also goji berries for a fruity, chewy pop of flavour (and a vitamin C boost!) and dairy free white chocolate chips because why the heck not?! I’ve used white chocolate because it seems to really compliment the berries – subtle chocolate flavour without overshadowing the berry stars of the show.
To really finish off these scones I recommend making our super simple, super quick home made Chia Seed and Berry Jam. It takes just 25 minutes to make and because we’re using chia seeds to help it ‘set’ there’s no hours of bubbling and no jam splat burns! If you don’t have mixed berries just use one kind of berry. And if you’re worried you’re going to end up with more jam than you need just to make scones …
Raspberry Bakewell Tart Muffins
Oat and Raspberry Crumble Bars
Stir through porridge or spread on your morning toast/bagel/crumpet
Or make more scones ?
And is a scone really a scone without a good dollop of cream? Here I’ve used 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.
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White Chocolate Berry and Orange Scones
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 8 scones
- 1 + 1/2 cups wholemeal flour
- 1 + 1/2 tsp baking powder
- 2 tblsp dairy free spread – I used Vitalite
- 1 orange – grated zest only
- 2 tblsp Arctic Power Berries Powder – Lingonberry
- 3 tblsp coconut sugar
- 1/4 cup goji berries
- 1/4 cup dairy free white chocolate chips
- 1/2 cup coconut yoghurt
- 2-3 tblsp almond milk
- 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!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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