I’m a big fan of afternoon tea so I knew I had to make vegan and gluten-free scones. These oat and coconut scones are so delicious and super easy to make. And they taste amazing with homemade strawberry jam and a sweet cashew cream. I made both the strawberry jam and the sweet cashew cream from scratch and both turned out so good. You can find all the recipes below.
Easy Three Ingredient Strawberry Jam
Did you know how easy it is to make homemade strawberry jam? You only need fresh or frozen strawberries, chia seeds and a little bit of lemon juice to make it and it tastes absolutely delicious. If you want to, you can use some additional sweetener like maple syrup or coconut sugar. Keep the jam in the fridge in an airtight container for up to 1 week.
Step 1: Heat strawberries in a small saucepan over medium-high heat, stirring occasionally, until the strawberries begin to break down. Use a spoon to mash them.
Step 2: Stir in the chia seeds and lemon juice until combined. Then taste and stir in 1 or 2 tablespoons sweetener if needed. Remove from the heat and let the jam cool completely to thicken.
This scones recipe is:
- Vegan
- Plant-based
- Dairy-free
- Delicious
- Gluten-free
- Healthy
- Sweet
- Quick and easy
- A delicious snack
- Perfect for afternoon tea!
More sweet vegan dessert recipes to try:
- Healthy Banana Bread
- Strawberry Yogurt Pancakes
- Peanut Butter Banana Oat Pancakes
- Apple Pie Pancakes
- Berry Baked Oats
- Apple Cinnamon Baked Oats
- Kaiserschmarrn
If you try this easy vegan scones recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Homemade Scones with Strawberry Jam
Equipment
- 1 High Speed Blender or Food Processor
Ingredients
For the scones
- 150 g oat flour gluten-free
- 30 g coconut flour
- 45 g coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp coconut oil solid
- 125 ml ice water
For the strawberry jam
- 250 g strawberries fresh or frozen
- 2 tbsp chia seeds
- 1/2 lemon juiced
- 1-2 tbsp maple syrup or coconut sugar optional
For the sweet cashew cream
- 140 g cashews soaked
- 3 tbsp maple syrup
- 120 ml plant milk oat, cashew or almond
- 2 tbsp lemon juice
- 1 tsp vanilla
- pinch of salt
Instructions
For the scones
- Preheat oven to 190℃.
- Put the oat flour, coconut flour, baking powder, coconut sugar and salt into a blender or food processor and pulse to combine.
- Add the solid coconut oil and pulse to combine. The mixture should look slightly damp. Then slowly add in the ice water until a dough forms.
- Lightly dust your worktop with coconut flour and roll out the dough. Divide the dough into 6 small balls and lightly pat them flat.
- Bake in the preheated oven for 15 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack.
For the strawberry jam
- Heat strawberries in a small saucepan over medium-high heat, stirring occasionally, until the strawberries begin to break down. Use a spoon to mash them.
- Stir in the chia seeds and lemon juice until combined. Then taste and stir in 1 or 2 tablespoons sweetener if needed.
- Remove from the heat and let the jam cool completely to thicken.
For the sweet cashew cream
- Soak the cashews for 30 minutes in boiling water.
- Drain and rinse the cashews and add them into a high speed blender or food processor along with the rest of the ingredients.
Notes
- The strawberry jam can be stored in the fridge in an airtight container for up to 1 week.
- The sweet cashew cream keeps in the fridge for 3-4 days.
