Vegan Blackberry White Chocolate Scones

Looking for something different for a special afternoon tea? Then these Vegan Blackberry White Chocolate Scones are just what you need! Soft dairy free scones filled with pockets of sticky, jammy blackberries and sweet vegan white chocolate chips.  Bowl to Baked in half an hour and sure to impress all your guests.  Serve warm as part of an elegant vegan afternoon tea.  Really easy to make to suit any dietary needs. 

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I’m sure I’ve said it before but scones have to be my favourite thing to bake.

No matter what you call them, how you load them or what time of year you make them.

There is nothing simpler to bake or more satisfying to see come out the oven than a tray of steaming hot, scones.

The flavour combinations are limited only by the ingredients you have in front of you – among hubby’s favourites are a bacon, rosemary & dairy free cheese scone that he likes to dunk in tomato soup!  There are so many different dairy free scone recipes on here there is sure to be something for everyone!

AND vegan scones can be made from bowl to baked in about half an hour!!

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The stars of these Vegan Blackberry White Chocolate Scones are undoubtedly the giant Boysenberries picked fresh from our allotment, but you can use ordinary blackberries.  There are a few around now but the wasps are out in force already and we’ve had a few near misses picking this lovely lot!

Boysenberries are a cross between a raspberry, blackberry & a loganberry (also a blackberry/raspberry hybrid).  They don’t mind being neglected, hacked down to the floor in winter AND have no thorns.  Alongside the sheer volume of fruit you can get off one bush, they are an absolutely perfect starter fruit to grow.  Although be aware they grow big & can spread fairly quickly.

I’d do a whole growing guide but it would be rather short.  As long as you water them – they are pretty happy!

Can I use frozen fruit in these Vegan Blackberry Scones?

YEP!

And in fact it often works better than fresh fruit because you can fold them into the dough mixture without them breaking down.  This is particularly true of soft fruits like redcurrants, strawberries and raspberries – and who doesn’t love raspberry & white chocolate together??!  And because they stay together you will get a soft fluffy vegan scone with big pockets of roasted, jammy fruit.

Once the pollen levels subside and I can safely eat almonds again, I am planning to post my cherry bakewell scones.  Frozen dark cherries (or those sticky glace ones if you prefer) sunk into an almond milk based scone dough.  SOOOOOO good!

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Are gluten free scones easy to make?

While a dairy free scone recipe may just take an obvious substitution of using a suitable butter alternative; a gluten free version can be a little trickier.  For a gluten free vegan scones, I use Free From Fairy Flour with added xanthan gum & baking powder or a doves farm self-raising flour.  I find the dough can be a little sticker but if you reduce the liquid the scones can be very dry.  And as with all gluten free baking, best eaten immediately.

No matter how you make my Vegan Blackberry White Chocolate Scones they are sure to disappear quick! Best served warm with a giant mug of tea!

Top Tips for Making the Perfect Vegan Scones

1. Use a metal cutter – they are sharp & will give you a neater edge.
2. Dip the cutter in flour before cutting the dough to prevent it sticking.
3. DO NOT TWIST THE CUTTER – just press it down firmly into the dough.
4. Push the dough out of the cutter – don’t bash it on the side!

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Other Great Vegan Scone Recipes:

Vegan Blackberry Apple Scones 

Or for something savoury how about these :

Wholemeal Vegan Cheese Scones 

Vegan Asparagus Cheese Scones 

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With the holidays now in full swing, I am hoping to get my act together and post a few more recipes.  Although because The Peas are on holiday, the trick will be to take photos before they demolish it all!  In fact I am currently sat waiting for a berry rice pudding to cool down to do just that and they have been to ‘visit’ it a few times already – its just a question of whether the light or lunchtime comes first!

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Pin Vegan Blackberry White Chocolate Scones for Later:

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Recipe for Vegan Blackberry White Chocolate Scones:

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5 from 6 votes

Vegan Blackberry White Chocolate Scones

Looking for something different for a special afternoon tea? Then these Vegan Blackberry White Chocolate Scones are just what you need! Soft dairy free scones filled with pockets of sticky, jammy blackberries and sweet vegan white chocolate chips.  Bowl to Baked in half an hour and sure to impress all your guests.  Serve warm as part of an elegant vegan afternoon tea.  Really easy to make to suit any dietary needs.

Course Afternoon Tea

Cuisine British Seasonal

Keyword blackberry scones, Vegan Scones, vegan white chocolate, white chocolate scones

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 large scones

Calories 215kcal

Author Midge @ Peachicks' Bakery

Ingredients

• 225 g Self Raising Flour
• 25 g Dairyfree Margarine or baking block Pure Dairyfree, Vitalite
• 25 g Granulated sugar
• 50 g Dairy Free White Chocolate Chips Sainsburys
• 75 g Blackberries Fresh or Frozen
• 130 ml Unsweetened Dairyfree milk Koko Unsweetened

Instructions

• Preheat the oven to 200°C and line a baking tray with a silicone liner or a light dusting of flour.
• Weigh the flour into a mixing bowl and give it a little whisk (or you can sieve it!)
• Next add the dairy free margarine to the flour mixture and rub together with your fingertips until you have a breadcrumb like mixture. I find the best scones are made with coarser breadcrumb sized pieces than fine ones.
• Next add the sugar, blackberries and white chocolate chips before gently stirring. Coating the blackberries completely will help keep your dough white rather than pink!
• In a separate jug measure out the dairy free milk and add to the dry ingredients
• Now for the messy bit – either use a spoon or flour your hands and get them in there – its up to you! Gently stir together all the ingredients until a soft dough is formed. Turn out onto a floured board and gently knead in more flour if its very sticky.
• Roll or squash the dough out until about 4 inches think before and using a floured straight sided cutter to cut out your scones. If you have to re-roll, do it gently or you will end up with slightly rubbery, dense scones... and that is just not nice!
• Spread out on a floured baking tray and bake for around 30mins.
• LEAVE THEM TO COOL SLIGHTLY BEFORE EATING!! The fruit will be very very hot! 🙂

Notes

*That includes the cost of buying fresh blackberries while they are in season.  If you grow your own, forage some or use frozen the scones work out even cheaper!

 

** check the scones from about 25mins onwards as cooking time will vary with thickness of scones. 

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 20mg | Fiber: 3g | Sugar: 9g

Linky Love:

I am linking this up to this week’s CookBlogShare over at Easy Peasy Foodie with the lovely Eb!

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