The very best fluffy, dairy-free scones made with coconut oil and slathered with a homemade chia berry jam. It is snowing (again) and I am in need of flaky, fluffy, vegan scones with jam. These scones are made with simple ingredients like flour, sugar, baking powder, salt, nondairy milk, flax seed and coconut oil! You can keep them plain and serve with jam, or stir in any fruit, nuts etc to flavour the scones! They are extremely easy to make, and come out delicious every time. The perfect recipe to make for Sunday coffee, eaten warm with homemade jam!
I had never had real scones until our Honeymoon in Ireland where I had vegan scones at The Happy Pear! They were cinnamon and raisin and quite possibly the best thing ever. Since then, I have been on a scone kick, I just can’t stop making them! Flaky outside, fluffy inside, and truly a recipe anyone can master!
Want to know something about jam? Its easy to make yourself, but you can actually make it even easier with chia seeds! Those little seeds absorb 10x their weight in liquid so they thicken it right up. I prefer to use milled chia seed (which is basically pre-ground chia seeds) to avoid the seedy texture but if you don’t mind the texture of chia, you can use whole chia seeds.
Simply simmer your frozen mixed berries with some sugar, water, vanilla and cinnamon, mash them a little, and add the chia. Pour it into a jar and let it thicken in the fridge. Store it like that for up to 5 days. It is amazing on scones, toast, and even oatmeal!
Sometimes jam seems like a boring thing to get excited about, but there is something special about making these things from scratch. Sure, you can buy jam, or biscuits or bread, but making them yourself is always so much more rewarding (and delicious!).
You night recognize this recipe if you have made my raspberry almond scones. The base is essentially the same, except this one uses coconut oil instead of vegan butter. I LOVE this recipe because you can very easily incorporate the coconut oil by hand. Solid coconut oil is quite a bit softer than cold vegan butter, so instead of using a food processor to incorporate it, I use do it by hand with a pastry blender (a whisk works too, tapping it into the mixture to disperse the coconut oil and make the mixture crumbly.
These scones are slightly different in flavour (obviously) to the vegan butter version, but I quite like the subtly sweet hint of coconut. You can, of course, use refined coconut oil though, if you don’t like the flavour of coconut.
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