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Free-From Scones for Wimbledon

Serves: 8

Gluten Free‏Vegan Friendly

Just like Pimms and lemonade, scones, cream and jam are a summer essential, especially when Wimbledon is on - a British tradition! But if you eat a free-from diet and don’t have refined sugar, these delicious scones are the perfect (and healthier!) treat without missing out. Enjoy outside in the sunshine if we’re lucky!

Free-From Scones for Wimbledon Recipe: Veggie Magazine

Ingredients:

350g Indigo Herbs brown rice flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

90g Indigo Herbs coconut oil (solid)

1 teaspoon cinnamon

75g dried cherries, sultanas or raisins

120ml almond milk

50ml Indigo Herbs maple syrup

½ teaspoon apple cider vinegar

1 teaspoon vanilla extract

Extra almond milk, to brush over

For the berry jam -

150g mixed berries

4 tablespoons Indigo Herbs chia seeds

4 tablespoons Indigo Herbs stevia powder

For the cream -

1 x can coconut milk, chilled in the fridge overnight

3 tablespoons Indigo Herbs maple syrup

1 teaspoon vanilla extract

method:

  • First make the scones: Preheat the oven to 180 degrees C and line a large baking sheet with greaseproof paper.
  • Mix together the flour, baking powder, bicarbonate of soda and cinnamon in a bowl.
  • Rub in the solid coconut oil until you have a breadcrumb mixture then stir in the dried cherries, sultanas or raisins.
  • Whisk together the milk, maple syrup, apple cider vinegar and vanilla then pour into the dry ingredients. Stir well to combine and form a soft dough.
  • Flour a surface and roll out the dough to 4cm thickness. Use a cutter to cut out about 8 scones and arrange on the tray. Brush each with a little extra milk.
  • Bake for 12-15 minutes until golden and firmed up. Leave to cool.
  • Meanwhile make the chia jam: Heat the berries in a pan with 2 tablespoons of water for 5 minutes until softened then mash gently with a fork. Remove from the heat and stir in the stevia and chia seeds. Mix well and set aside for at least 30 minutes to form a jam.
  • Scrape out the solid part of the coconut cream from the can and spoon into a bowl along with the maple syrup and vanilla. Use an electric whisk to whip until quite thick. Transfer to a small dish and chill until needed.
  • When ready to serve, spread some jam and coconut cream onto a scone and enjoy - try them warmed up!
Print Recipe https://www.indigo-herbs.co.uk/recipe

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