Vegan Blackberry White Chocolate Scones

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.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Afternoon Tea

Cuisine: British Seasonal

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

Servings: large scones

Calories: 215kcal

Author: Midge @ Peachicks' Bakery

Cost: £2 per batch*

Equipment

Large Mixing Bowl
Wooden Spoon or Spatula
Measuring Jug
Baking Tray with Liner

Ingredients

225 g Self Raising Flour
25 g Dairy Free Baking Block or Vegan Butter Pure Dairyfree, Vitalite
25 g Granulated sugar
50 g Dairy Free White Chocolate Chips or Chunks Sainsburys
75 g Blackberries Fresh or Frozen
130 ml Dairy Free, Milk Alternative 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