White chocolate berry and orange scones | Arctic Power Berries


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White chocolate berry and orange scones

As for these scones though – beautiful, bright, summery flavours.  They also have a wholemeal flour base but are still light and delicately soft.  The berry flavour comes from Lingonberry Powder by Arctic Power Berries.  Such an intense flavour without altering texture.  There’s also goji berries for a fruity, chewy pop of flavour (and a vitamin C boost!) and dairy free white chocolate chips because why the heck not?!  I’ve used white chocolate because it seems to really compliment the berries – subtle chocolate flavour without overshadowing the berry stars of the show. – The Cook & Him 
Vegan friendly
  • 1 + 1/2 cups wholemeal flour
  • 1 + 1/2 tsp baking powder
  • 2 tblsp dairy free spread – I used Vitalite
  • 1 orange – grated zest only
  • 2 tblsp Arctic Power Berries Powder – Lingonberry
  • 3 tblsp coconut sugar
  • 1/4 cup goji berries
  • 1/4 cup dairy free white chocolate chips
  • 1/2 cup coconut yoghurt
  • 2-3 tblsp almond milk


  1. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large tray with parchment or a silicon mat to cover the base of the tray
  2. In a large bowl tip the flour, baking powder and dairy free spread.  Gently rub the spread into the flour using your finger tips until it’s evenly mixed through
  3. Add the orange zest, Arctic Lingonberry powder, coconut sugar, goji berries and white chocolate chips and stir everything together
  4. Add the coconut yoghurt and then 2 tblsp almond milk and mix to form a soft dough.  If the dough feels too dry add another tablespoon of milk
  5. Gently form the dough into a large ball and place onto your prepared tray
  6. Roll with a rolling pin or use your hands to push into a large circle roughly 3/4 inch tall
  7. Deeply score into 8 equal segments, not quite cutting through to the bottom of the dough (particularly if you’re using a silicon mat underneath!)
  8. Bake for 18-20 minutes until firm and set and slightly golden on top. Cool on the tray for 5 minutes before carefully lifting onto a cooling rack to cool completely
  9. These are delicious split and spread with just dairy free spread but are even better with jam and cream! 😋


  • Our home made berry jam is a perfect accompaniment for these scones – not too sweet and super simple to make with zero refined sugar
  • To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth.  Apply liberally!


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