Plant-Based Cocobella Recipe

Cranberry Choc Chip Scones

Name: Cranberry Choc Chip Scones
Ingredients: 400g flour 2 tsp baking powder; 50g sugar; 1/2 tsp salt; 1 tsp cinnamon; 1 tsp cardamom; 120g vegan butter; 2 flax eggs (2tbsp flax meal + approximately 6 tbsp water); 120g Cocobella vanilla coconut yoghurt; 100g plant-based milk; 60g dried cranberries; 70g chocolate chunks

Want a sweet snack? This month @mealsbymiri created some scrumptious cranberry choc chip scones to satisfy your cravings. She's a self-proclaimed scone-lover so you know this recipe will be delicious and easy to make.

By Miriam Haug | Featured in Desserts

Ingredients

400g flour 2 tsp baking powder
50g sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp cardamom
120g vegan butter
2 flax eggs (2tbsp flax meal + approximately 6 tbsp water)
120g Cocobella vanilla coconut yoghurt
100g plant-based milk
60g dried cranberries
70g chocolate chunks

Method

Combine flour, baking powder, sugar, salt, cinnamon, and cardamom well in a large 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 cranberries and chocolate chunks
Make your flax egg by combining flax meal with 6tbsp water. When thickened, combine this with plant milk and Cocobella vanilla coconut yoghurt
Pour the wet mix into the dry and stir until a shaggy dough comes together
Turn the dough onto a floured working surface and pat into a circular disc. Then cut the dough into 6-8 equal slices depending on how big you want your scones to be
Place on a tray lined with parchment paper and brush each scone with coconut yoghurt. Sprinkle some sugar on top and bake for 30-35 minutes at 200C
Leave to cool on a cooling rack before serving. and sliced almonds