Apr 22, 2016

Jungle Scones

written by Nives

I feel like I start every post with “long time no see”, so I’ll just skip it this time. Loads of things have happened since I posted my last recipe; life’s been 110% more stressful than usual, and I definitely wasn’t prepared for any of it, but hey I’m back for good and ready to present you some delicious food and music, as always. This time I’m also bringing you a fresh magazine that everyone will soon be raving about, so don’t forget where you heard about it first ; ).

Jungle is all about fashion and lifestyle, all things nice packed in this super nice print edition that you definitely need in your life, but if you maybe enjoy flicking through fab photography and reading nice articles online  – don’t worry, they’ve also got you covered. This edition, titled “Uncovered”, is dedicated to the “people who have used their abilities to hold their fate in their own hands; people who have created their own unique paths to success”. Seeing more and more people around me doing what they really wanna do in life, and being so good at it, makes me so inspired and gets me out of the bed on those days when I just can’t be bothered with life.

P.S. Special playlist is waiting for you at the bottom of the page, so don’t forget to give it a listen while you bake : )



  • 260g rolled oats
  • 60g coconut flour
  • 20g all purpose gluten free flour
  • 240g almond milk, cold
  • 60g margarine
  • 60g caster sugar
  • 1tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 100g fresh raspberries, cut in half

For this recipe you should preferably use a food processor, or a blender.



  1. Preheat the oven to 200°C, and line a baking tin with baking paper.
  2. Add the dry ingredients, oats, coconut flour, sugar, salt, and baking powder, to the food processor and blend until everything is finely combined.
  3. Pour the milk and vanilla extract into the processor and mix for a few seconds.
  4. Lightly flour your work surface with plain flour, take the dough out and lightly knead it, adding more flour if needed until it’s all gathered together, then separate it into two halves.
  5. Gently roll and shape each piece into a thick round and pat the raspberry slices into it, fold over the dough and add more raspberries. Slice into 8 triangles.
  6. Bake for 15 minutes, or until they become golden brown.
  7. Let them cool before icing with sugar. Serve with clotted cream (or vegan alternative), jam and tea.
Dobar tek! : )