No afternoon tea would be complete without some perfectly baked scones served with jam and cream, so get your aprons on and bake yourself a batch of these healthy, but irresistible, spelt sultana scones and serve with raspberry chia jam and a dollop of whipped coconut cream!
Spelt sultana scones & raspberry chia jam
Raspberry Chia Jam:
- 400g frozen raspberries
- 2 tablespoons chia seeds
- optional: a tablespoon of maple syrup
- 325g wholegrain spelt flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 50g coconut sugar
- 50g coconut oil
- 200g sultanas
- 1 tbsp vanilla essence
- 150g thick non-dairy yogurt e.g.coconut/soy
- 150ml non-dairy milk of choice
- Preheat the oven to 220 degrees C (200 fan) and line a large baking sheet with greaseproof paper.
- In a large bowl, mix together the flour, baking powder and spices.
- Cut in the coconut oil: I find it easiest to just rub it all together with my hands, until it’s all integrated and a breadcrumb-like consistency.
- Stir in the coconut sugar and sultanas.
- Add the milk, yogurt and vanilla essence, and mix well until everything is combined and a dough formed. Again, I find it easiest to use my hands to distribute the moisture effectively.
- 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.
- 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.
- To make the jam: put the frozen raspberries in a saucepan over a medium high heat, and cover. Cook for about 10-15 minutes until the raspberries have cooked down into 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.
This article contains affiliate links.