Chocolate and Blueberry Scones
Time to break out some organic chocolate to create a lovely, crumbly scone packed with berries. Pacari Andean Blueberry Chocolate is the perfect product to marry with fresh blueberry’s to make these lovely, dairy and egg free, scones. It’s a rich chocolate so a little goes a long way.
They have a fabulous range – do check out their website:
As always their chocolate is both soya, dairy, palm oil, gluten and nut free. Also it’s produced and packed in a developing country (tree to bar) which means more wealth stays in the country of origin. This is, I feel, a good thing to support. It also great that it’s wonderful, rich, dark chocolate that we can all eat.
I love scones, and these combine two of my favourite things – blueberries, and really good dark chocolate.
Free From: Dairy, Egg, Nuts,
Preheat oven: 220°C 425°F
Lightly grease a baking sheet
6 oz. self-raising flour and 2 oz. strong bread flour – I used whole wheat for these scones but plain is fine.
2 tsp baking powder
1 tsp baking soda
1 oz. sugar
140 ml dairy free milk (I used Koko coconut milk)
1 tsp apple cider vinegar
2 oz. Trex Vegetable Fat
1/3 cup fresh blueberries
1 bar Pacari Andean Blueberry Organic Chocolate
First off add the tsp of apple cider vinegar to the dairy free milk and leave to one side
Sift the flours, sugar, baking powder and baking soda together
Rub in the fat until you have the consistency of breadcrumbs
Cut the Pacari Chocolate bar into small pieces with a sharp knife and mix into the dry ingredients. I like having differing sizes of chocolate ‘bits’ in the mix.
Stir in the milk until you have a quite sticky dough
Lightly flour a board and turn out the dough onto it
Knead until you have a smooth dough – I sprinkled a bit more flour on top. It will only take a couple of minutes; you’re just reducing the ‘stickiness’ of the dough.
Then carefully mix in the blueberries. I used my hands to fold the berries into the mix. I thought a spoon would squish them too much. Yes…you get your hands covered in dough but it’s worth it!
I just tore a…well scone sized…piece of dough off and shaped it. It worked absolutely fine but don’t leave any blueberries poking out or they will burn.
Bake in the middle of the oven for 10-12 minutes or so. Test with a toothpick – ensuring the toothpick comes out clean rather than sticky.
Cool on a wire rack and serve with whipped coconut cream for a real treat. Here's the link to the whipped cream recipe:
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