Spanish Picota Cherry White Chocolate Scones

The combination of cherries and white chocolate is gorgeous, and they can be in the oven in under 10 minutes.

*Recipe created by Luce Hosier


Preparation time: — minutes

Cooking time: — minutes


  • 1 flax egg (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water and left to sit for 5 minutes)
  • 400g plain flour
  • 2 teaspoons of baking powder
  • 35g caster sugar
  • 1/4 teaspoon of salt
  • 150g dairy free butter
  • 1 teaspoon of vanilla extract
  • 30ml melted coconut oil
  • 100ml canned coconut milk
  • 100g dairy free white chocolate chunks
  • 115g Picota cherries (pitted and quartered)


  1. Preheat oven to 180c.
  2. In a large mixing bowl combine the flour, baking powder, caster sugar and salt.
  3. Add the butter and using your hands combine the mixture until it turns more crumblike.
  4. In a separate mixing bowl combine the flax egg, vanilla extract, melted coconut oil and coconut  milk.
  5. Pour the wet mixture into the dry and mix until combined.
  6. Add the white chocolate and cherry chunks and gently fold into the mixture.
  7. Next sprinkle some flour on the work surface and transfer the dough onto it.
  8. Knead ever so slightly until the chunks are evenly scattered throughout the dough.
  9. Shape the dough into a circle and cut into 8 scones and transfer them to a lined baking tray.  Sprinkle with some more caster sugar.
  10. Bake in the oven at 180c for 25-30 mins.