Ingredients
The following ingredients have 4 Servings
- 250 g (2 cups) self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50 g (1/4 cup) coconut oil (solid)
- 50 g (1/4 cup) caster sugar
- 100 g (3.5 oz) dairy-free dark chocolate (chopped)
- 20 g/2 large handfuls freeze dried raspberries (or use 2 large handfuls fresh raspberries)
- 150 ml (scant 2/3 cup) soy milk, plus a little extra for brushing the scones ((or use any unsweetened plant milk))
- 50 g (1/2 cup) icing (powdered) sugar (sifted)
- 1 Tbsp freeze dried raspberry powder
- 1 Tbsp almond milk ((or other unsweetened plant milk))
Instruction
- Preheat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment.
- Sift together the flour, baking powder and salt. Add the coconut oil and rub in using your fingers (or use a food processor) until no lumps of coconut oil remain.
- Stir in the sugar, chocolate and raspberries then mix in the soy milk to form a soft dough.
- Turn out onto a floured surface and shape into a round, about 5cm/2in thick. Be careful not to overwork the dough. If you are using freeze dried raspberries, try and make sure that none of them are poking out the top as they burn easily in the oven.
- Using a sharp knife dipped in flour, slice the round into six triangles. Place them well spaced apart on a baking tray and brush the tops with a little soy milk.
- Bake for 12-15 minutes until well risen and golden brown. Transfer to a wire rack to cool.
- To make the glaze, sift the icing sugar into a bowl and stir in the raspberry powder then add enough almond milk to make a thick but pourable glaze. Drizzle over the cooled scones and serve.
