Scones with Inca Berries

Oct 5, 2021all recipes, dessert, Drobtinka Series, snack

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Should I make a cake, or maybe I’d rather make cookies? If you ever have a moment when you can’t decide, scones are the right answer! These scones with Inca berries are a cake and a cookie AND a sandwich all at once!


Love story

I’ve only met sones a few months ago. I instantly fell in love with the triangle shape. Only to realize later there are scones shaped like circles, too! Not only they can be practically any shape you want, but they can also have any taste you want!

The first time I made them I used a recipe for blueberry scones from My Vegan Minimalist. Tajda is an awesome food blogger and a phenomenal food photographer. Her recipe made me fall in love with scones forever. Of course, I had to start experimenting with my own recipes and ideas!

Scones with Inca berries are my latest idea. I think they are also the best so far. As much as I was experimenting, I never took the time to actually develop any of the recipes. Yet! I was playing around with recipes to use up Drobtinka’s Inca berries and I came up with scones. Drobtinka is a brand with raw, organic products. They have a ton of products for people with allergies, their best known being tiger nut granola (various tastes) “My Raw Granola”. What’s best is that they ship worldwide so you can try their stuff no matter where you are!


scones with inca berries in a circle on the table


Scones with Inca berries – but what if I don’t have Inca berries?

No worries, I’ve got you covered. Here are some swaps you can make to the recipe:

Tigernut flour: I know it might be hard to find it, but it really gives these scones a distinct nutty tone. If you really can’t get your hands on it (Drobtinka has it though), then you can use almond flour or maybe even coconut flour, but I’m not completely sure about that one. If you’ve got nothing else on hand, just use regular flour – 400 g instead of 350 g.

Orange zest: You can use orange essence or lemon zest. The taste won’t be exactly the same, but it works. You can also help yourself with orange flavoured sugar.

Inca berries: Find them at Drobtinka’s webshop! Or use cranberries instead. You can try with raisins, too!

Oat milk: yes, you can use any plant-based milk your heart desires.


scones with inca berries close-up


Are you more of a cookie person? Check out the recipe for cookies with cocoa nibs. If you like cakes better then this simple rich marble cake would be perfect for you.

Making any of my recipes in your kitchen? Tag me on Instagram @littlekitchenvibes so I can see your creations!


scones with inca berries in a circle on the table

Scones with Inca Berries

Scones with Inca berries are a quick and delicious brunch option for rainy weekends. Use them as a snack or dinner, too!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, european
Servings 8 scones


  • 350 g flour all-purpose spelt
  • 50 g tigernut flour
  • 70 g brown sugar
  • 3 tsp baking powder
  • pinch salt
  • ½ tsp orange zest bio orange
  • 5 drops vanilla essence
  • 100 g coconut oil
  • 50 g dried Inca berries
  • 200 ml hot oat milk
  • fruit jam raspberry, strawberry or apricot work best


  • Warm-up milk so it boils. Put Inca berries in so they soften.
  • Add all the dry ingredients to a large bowl and whisk them well.
  • Add coconut oil in hard form (room temperature) to the dry ingredients and mix it all together. Knead just enough to get a crumbly texture.
  • Now take Inca berries from milk and add milk to your crumble. Add vanilla essence, too. Knead gently so you get a soft ball of dough. It should be softer than the dough for cookies but should stick together and form a ball.
  • Divide your dough into halves. Gently form two balls. Be careful not to over-knead because you want your scones soft and fluffy. If you over-knead them you'll destroy the fluff because baking powder starts working its magic immediately after it gets in contact with liquid.
  • Take one ball and roll it out on a floured surface. Make it about 1-1.5 cm thick. Spread the jam all over the surface. Don't make it too thick, though.
  • Sprinkle soaked Inca berries all over the surface, making it equally distributed.
  • Now roll out the second half of the dough on a floured surface. Make it the same size as the first one. Then gently and carefully lift it up and place it over the first one, making a kind of a sandwich.
  • Gently squeeze the edges together, so they stick to each other. Cut this big circle into "pizza slices". Cut it into triangles.
  • Place each of the 8 pieces on a big baking sheet lined with parchment paper. Leave some space between them as they will grow while baking.
  • Bake at 180°C for 20 minutes.
  • Serve with a heap of whipped soy or coconut cream, some ice cream, vanilla cream, or eat it just like that.
Keyword inca berries, inca berry, scones, scones recipe, vegan scones


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