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.
Watch the scones tutorial here.
Watch the chia berry jam tutorial here.
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!).
The scones…
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.
Into homemade baked goods? Try these next…
Fluffy Dinner Rolls with Maple Butter
Coconut Oil Fluffy & Flaky Scones
- Total Time: 30 minutes
- Yield: 8 scones
Description
Fluffy and flaky dairy-free vegan scones made with coconut oil. Serve with homemade chia berry jam!
Ingredients
- 2 tbsp ground flax seed + 6 tbsp water, mixed together and set aside for 5 mins
- 2 1/2 cups all-purpose flour, plus a bit more for dusting
- 1/4 cup white sugar (do 1/3 cup if you want them sweeter)
- 1 tbsp baking powder
- pinch of salt
- 1/2 cup solid coconut oil
- 3/4 cup nondairy milk like oat or almond, plus a bit extra for the tops
Instructions
- Preheat oven to 400 F. Line a large sheet pan with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder and salt and whisk to combine. Add the coconut oil and cut it in using a pastry blender or tapping with a whisk to make a fine crumbly consistency like sand.
- Pour into a large mixing bowl. Create a well in the center.
- Add the nondairy milk and flax egg. Stir until just combined (until the flour is just mixed in, with no dry flour remaining) but don’t over-mix. The dough will be slightly sticky and chunky.
- Gently fold in the raspberries but again, don’t stir too much because they will start to run and turn your whole dough pink (kind of pretty though!).
- Dust a clean surface with some flour, then turn the dough out onto it, shaping it into a rectangle that is about 1 1/2 inches thick. Slice into 6, then transfer the pieces carefully to your sheet pan.
- Brush a bit of milk into the top of each, then add a pinch of almond slices.
- Bake in preheated oven for 16-18 minutes until lightly puffed up, and golden brown on the bottom. Remove from oven and let cool a few minutes before serving.
Store completely cooled scones in an airtight container at room temperature for 4 days or in the fridge up to one week.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Chia Mixed Berry Jam
- Total Time: 1 hour (including cooling)
- Yield: 1 1/2 cups (approx)
Description
Vanilla and cinnamon-infused mixed berry jam, thickened with milled chia seed!
Ingredients
- 2 cups frozen mixed berries
- 1/4 cup water
- 2 tbsp coconut sugar or sweetener
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp milled chia seeds (also called ground chia seeds)
Instructions
- Add all ingredients except chia seeds to a small pot. Bring to a light simmer, then mash the berries until they’re more smooth.
- Add the chia seeds and stir to combine. Simmer a few minutes until thickened.
- Transfer to a jar and let cool at room temperature, then transfer to the fridge to cool completely. It will thicken more as it cools and you can store in a jar in the fridge up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
These scones and the mixed berry jam are easy to make and so delicious!
I made a vegan clotted cream to go with them to make us feel like we were out for tea. 😁 We had leftover coconut cream from the can of coconut milk we used this week when making your Green Goddess Pasta, and whipped it with vegan butter and icing sugar.
I’m wondering if the jam can be frozen?