Watch along and recreate this allergy friendly scone recipe. Recipe By Courtney Roulston.
Dietaries: Gluten Free, Dairy Free/Vegan, Nut Free, Egg Free
Gluten & Dairy Free Scones
- 3 ½ cups Coles gluten free Self Raising flour
- 1 cup coconut cream
- 1 cup Lemonade
- Small pinch sea salt
Quick Blueberry Jam
- 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
- 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.
- 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.
- 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 sterilised jar.
- To Serve, cut a warm scone in half and top with coconut yoghurt and a spoon of the blueberry jam.