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Homemade Scones with Strawberry Jam

This quick and easy scones recipe with homemade strawberry jam is so delicious and perfect for your next afternoon tea. This recipe is vegan and gluten-free.
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Prep Time:10 minutes
Cook Time:15 minutes
Course: Dessert, Snack
Cuisine: British
Keyword: scones
Servings: 6

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.