There's nothing better than sitting down with a cup of tea and a scone filled with homemade jam and whipped cream. Packed with fibre, healthy fats and antioxidants, these vegan delights are a healthy take on traditional English scones, but taste just as delicious.
Ingredients:
For the scones:
1 tbsp Aduna Baobab Powder
1 cup buckwheat flour
1 1/2 cup of spelt flour
1/2 cup of flaxseeds
1 tsp of baking powder
1 cup walnuts, roughly chopped
1 lemon, juice & zest of
25g coconut oil
200ml oat milk
1 tsp honey or maple syrup
For the jam:
1 tbsp Aduna Baobab Powder
250g blueberries
200g raspberries
2 tbsp coconut sugar
2 tbsp chia seeds
1/2 tsp vanilla powder
For the cream:
125ml coconut cream, refrigerated for 6 hours or more
Method:
To make the scones, start by preheating the oven to 250°C.
Mix all the dry ingredients together in a bowl with a spoon. Do the same with the rest of the wet ingredients, then combine the two mixes. Knead the dough until it's consistent then shape the dough into little round balls with your hands (no need for a scone cutter).
Place them on a lined baking tray and flatten the tops a little with your hands. Bake for 20-25 minutes, then remove from the oven and let them cool completely.
To make the jam, place the blueberries and raspberries in a saucepan with the coconut sugar and cook for about 5 minutes. When soft, mash with a potato masher until smooth. Add the chia seeds and vanilla powder and keep cooking for around 20 minutes on a low heat, stirring occasionally.
Remove from the heat and stir in the baobab powder. Allow to cool completely and thicken before transferring to a jar. Store in the fridge.
When you are ready to serve the scones, whisk the refrigerated coconut cream for 3-5 minutes until light.
Enjoy!
