Vegan Spelt Sultana Scones & Raspberry Chia Jam Recipe

Vegan Spelt Sultana Scones & Raspberry Chia Jam Recipe

No afternoon tea would be complete without some perfectly baked scones served with jam and cream. Get your aprons on and bake yourself a batch of these healthy, but irresistible, vegan spelt sultana scones and serve with raspberry chia jam and a dollop of whipped coconut cream! 

Whip up your own batch of vegan spelt sultana scones! All you need is a baking sheet, greaseproof paper, a large bowl and a rolling pin. Use a sealed jar to store the jam.

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 10

Rating:  

Total Time: 40 minutes

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • For the scones
  • 32.5 32.5 g wholegrain spelt flour
  • 0.1 0.1 Tbsp baking powder
  • 0.1 0.1 tsp ground cinnamon
  • 0.5 0.5 g ground ginger
  • 0.125 0.125 g ground allspice
  • 5 5 g coconut sugar
  • 5 5 g coconut oil
  • 20 20 g sultanas
  • 0.1 0.1 Tbsp vanilla essence
  • 15 15 g thick vegan yoghurt
  • 15 15 ml plant-based milk
  • For the jam
  • 40 40 g frozen raspberries
  • 0.2 0.2 Tbsp chia seeds
  • 0.1 0.1 Tbsp maple syrup (optional)

Method

Method
  1. Preheat the oven to 220 degrees C (200 fan) and line a large baking sheet with greaseproof paper.
  2. In a large bowl, mix together the flour, baking powder and spices.
  3. Cut in the coconut oil: I find it easiest to just rub it all together with my hands until it’s all integrated and has a breadcrumb-like consistency.
  4. Stir in coconut sugar and sultanas.
  5. Add the milk, yoghurt and vanilla essence, and mix well until everything is combined and a dough is formed. Again, I find it easiest to use my hands to distribute the moisture effectively.
  6. Dust a clean work surface with spelt flour and sprinkle a little on a rolling pin.  Roll the dough to about 1 inch thick and use a circular cutter to cut out 10 scones. Transfer carefully to the baking sheet.
  7. Bake for about 10 minutes, until lightly golden on top and cooked in the middle. Remove from the oven and transfer to a wire rack to cool.
  8. To make the jam: put the frozen raspberries in a saucepan over medium-high heat, and cover. Cook for about 10-15 minutes until the raspberries have cooked down into a mushy liquid. Stir in the chia seeds and sugar if you’re using any, and cook for another 5-10 minutes so that it’s quite thick. Take off the heat and leave to cool, then store in a sealed jar in the fridge.

Fancy a twist? Try making these zesty Vegan Orange & Poppy Seed Scones!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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