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+ servings
breakfast scone

White Chocolate Scones with Chia Seed Jam

Sara Ayesh
Easy scones that are perfect to stock the freezer with!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sides and Shareables
Servings 8 Scones

Ingredients
  

  • 2 cups all purpose flour
  • 1/4 cup coconut sugar or regular sugar
  • 1 tablespoon baking soda
  • 1/2 cup almond milk or regular milk
  • 6 tablespoons salted butter cold!
  • 1/4 cup white chocolate chopped up or chocolate chips
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 tablespoon coconut sugar for topping
  • JAM:
  • 2 Tablespoons chia seeds
  • 1 pint raspberries
  • 1/4 cup water
  • 2 Tablespoons maple syrup
  • 1 tsp vanilla

Instructions
 

  • Make the jam first so it can cool and thicken. In a sauce pan combine water, raspberies, vaniila, and maple syrup.
  • Bring to a soft boil and crush raspberries into the liquid. Cook while simmering for about 5 minutes then remove from heat, stir in chia seeds
  • move to a small bowl or mason jar let cool and it will thicken up as it cools.
  • For the scones preheat oven to 350
  • In a food processor combine flour, sugar, baking powder, and butter. Pulse until it starts to look crumbly. About 10 pulses
  • Add in vanilla, almond extract and milk. Pulse about 5 times and check to see if the dough sticks together when you try to form a ball in your hand, If it does, you are done! If not, add a touch more milk.
  • Toss in chocolate and pulse 2 more times.
  • The dough will be extrmely crumbly but turn it out onto a floured surface and form a disk.
  • Flatten it out until it is about 8 inches in diameter.
  • Cut into 8 pie pieces
  • Arrange on parchment lined baking sheet and top with the 1 tablespoon of coconut sugar.
  • Bake 10-12 minutes and remove to let cool completely. Top with jam!
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