- 3 ½ cups Coles gluten free Self Raising flour
- 1 cup coconut cream
- 1 cup Lemonade
- Small pinch sea salt
- 1 ½ cups fresh blueberries
- 1 Tablespoon Coles white chia seeds
- ½ cup (125ml) water
- ¼ cup maple syrup
- ½ vanilla pod, scraped, or ½ teaspoon vanilla paste *
- 1 cup coconut yoghurt to serve
Step 1. Pre heat oven to 200 degrees. Sift the flour into a large bowl and make a well in the center. Mix the coconut cream and lemonade together in a separate bowl and pour into the flour. Sprinkle over a pinch of salt and using a butter knife, gently fold until the scone mixture comes together. Turn out onto a lightly floured board and mix 3 or 4 times, until the mixture just comes together.
Step 2. Roll the scone mixture into a rectangle about 5cm thick and cut into 10 or 12 scones. Place them onto a lined baking tray so they are nearly touching each other. Brush the top with a little extra coconut cream diluted in water and place into the oven. Bake for 15-20 minutes, or until golden.
Step 3. While the scones are baking, Place the blueberries into a small pot over a medium heat. Mix the chia seeds into the water for 1-2 minutes, or until turned into a thin gel. Add into the pot with the blueberries and bring up to a simmer. Reduce the heat and add in the maple syrup and vanilla. Continue to cook, stirring occasionally for 3-4 minutes, or until the jam has turned thick and syrupy. Remove from the heat and transfer into a sterilized jar.
Step 4. To Serve, cut a warm scone in half and top with coconut yoghurt and a spoon of the blueberry jam. *Jam will store in the refrigerator and use within 7 days.
