Raspberry & Cashew Butter Scones
Ingredients
- 225g oat flour (@hollandandbarrett or blend your own oats to make a flour)
- 50g coconut sugar
- 1 tbsp baking powder
- 1 tsp lemon juice
- 80ml plant milk (@oatly)
- 80g coconut cream (you can find these in most grocery stores)
- 50g raspberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
Preheat the oven to 220c
Mix together oat flour, coconut sugar, baking powder and lemon juice
Soften the coconut butter by placing it over the cooker on low heat (it should be soft not completely melted)
Add the coconut butter and use your hands to break it down until it’s mixed in thoroughly with the flour
Pour in the plant milk and mix until dough forms
Add the frozen berries and mix
Roll into scone shapes
Bake for 15 minutes at 220 degrees
For the cashew butter caramel, mix 1 tbsp nut butter, 1 tbsp coconut oil, 1 tbsp agave syrup
For the raspberry chia jam, heat 100g of raspberries and 2 tbsp agave or maple syrup, and use a fork to crush until softened
Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken
Serve with cashew butter caramel and raspberry chia jam