Blackberry Cardamom Scones with Chocolate Cream
Updated: Jun 27, 2020
350g all purpose flour
100g vegan butter
2 tbsp flax meal + 6 tbsp water
2 tsp baking powder
2 tsp cardamom
½ tsp salt
190g Natures Charm evaporated coconut milk
2 tbsp Natures Charm condensed coconut milk
Chocolate cream: 80g dark choc
150g Natures Charm coconut whipping cream
1tsp maple syrup
Mix flaxseeds with water and set aside.
Combine flour, sugar, salt, baking powder and cardamom in a bowl.
Add in chunks of cold vegan butter and use your fingers to pinch the lumps of butter until there are no chunks larger than the size of a pea, making sure not to melt them. Stir in the blackberries. Combine your evaporated coconut milk with the flax egg, whisk to combine and pour into your bowl. Mix until roughly incorporated before turning the dough onto a clean surface and kneading until just combined but still flaky and “rough” looking. Pat into a circular disc and cut into 8 equal “slices”. Place on a tray lined with parchment paper. Bake for 25-35 minutes or until they start to brown in the middle of the oven at 200C.
Brush with 2tbsp sweetened condensed coconut milk.
Melt the dark chocolate in a bowl over a pot of boiling water. Once heated, stream in the coconut cream and maple syrup while whisking. Leave in the fridge to cool until thickened. Stir/whisk once more before serving to loosen it slightly.
Once cooled, serve your scone by slicing it in half, adding some chocolate cream and warm berries or jam.
Please snap a photo and tag me @mealsbymiri if you decide to give these a go, I love to see when you guys try out my recipes!