Date and Berry Scones (Wholegrain, Gluten-free, Vegan)

You're lying on your bed, pools of sweat slowly but surely swelling up around you. The fan blasts uselessly, toying with your emotions, raising your hopes for a breath of cool air as it's head turns past on each rotation... Hopeless. Yet, this sweltering heat is a pack and parcel part of being Australia - it's one of the many reasons we love this place, one of the many points we have to gloat about over any straggling European backpackers we encounter in our lives. Another unequivocal part of being Australian is our historical tribute to the Brits, whether it be through our sports, our flag or most importantly, our food. Now while I do scoff at many British dishes (ahem, bangers and mash... does that not sound slightly inappropriate and definitely nauseating to anyone else?!), they do one thing damn right - scones and tea in the afternoon sunshine.

Now, you may be wondering - how the hell is Samara going to make a delicious, gluten free, vegan scone?! Aren't the key ingredients usually heavy cream and butter?! Well my little cherubs, I have somehow whipped up a batch of deliciously scone-y scones that would wipe the board at any Australian Country Women's association Scone bake-off. Date and Berry Scones, to be precise. They came out just the perfect amount of crumbly, whilst fluffy and moist, and with a bite of sweetness from the fruits!

So, here's the recipe that will be guaranteed to win the hearts at any summer afternoon tea or picnic that you have planned: (also, just quietly, these go bloody amazingly with coconut whipped cream and chia jam... just sayin'.)

There's a gluten free option, or a wholemeal spelt option - whatever floats your boat really!

Ingredients:

• 2 cups of gluten free blend -1 cup brown rice flour, 1/2 cup sorghum flour, 1/4 cup potato starch, 1/4 cup tapioca starch (or just sub extra potato starch)

OR

• 2 cups wholemeal spelt flour
• 1 tbsp baking powder (not soda, i repeat, not soda)
• 1 tbsp melted coconut oil, plus extra for brushing
• 1 tsp pure vanilla extract
• 3/4 cup plant based milk alternative (I used almond/coconut mylk, the coconut gave it a really creamy flavour)
• 2-3 tbsp coconut sugar, depending on how much of a sweet tooth you have
• 1/2 cup dried dates, chopped
• 1 cup fresh or frozen (thawed) berries of choice

How to:

1. Preheat your oven to 180 degrees Celsius. 
2. Stir together all dry ingredients until combined.
3. Make a well in the centre of your dry ingredients, and pour coconut oil, extract, mylk into it.
4. Mix this together until JUST combined (do not overmix or I, and the scone gods, will cry).
5. Roll into ball shapes and place on a lined baking tray. Brush lightly with melted coconut oil for a nice crispy top.
6. Bake for approximately 12-15 minutes, or until golden on top.
7. Remove from oven and let cool (if you can) before cutting in half and dolloping copious amounts of coconut whipped cream, jam and fresh berries onto your scone and devouring in total bliss.

Who says vegans only eat leaves!

Samara x