This recipe for these refined-sugar free scones is 1 of 5 recipes in the Vegan Afternoon Tea series.
Click here to view the other recipes.
If you are making all of the afternoon tea recipes then I would suggest that you stick to the suggested serving size for these oat scones and make mini ones. If this is the only recipe from the vegan afternoon tea series that you’re trying then feel free to double the ingredients for bigger scones – but remember they will need to be cooked for longer! Also, it’s a great idea to make extra chia jam to use on toast, porridge, yoghurt or any thing you normally eat jam on.
Oat & Coconut Scones with Strawberry Tea Jam
Serves: 8- 10 mini scones
- 100g fresh strawberries- chopped
- 125ml boiling water
- 40g chia seeds
- 30g maple syrup (or to taste)
- 10g Birdhouse Tea Company Strawberry Lace Tea
- 250g oats
- 250ml rice milk
- 120g raw virgin coconut oil (solid)
- 60g unsweetened desiccated coconut
- 25g maple syrup
- 2 tsp baking powder
- Pinch of salt
Optional: Coconut yoghurt for serving.
- Jam: Infuse the tea in boiling water for 10 minutes. Strain the tea with a sieve and transfer the liquid into your blender along with half of the strawberries and chia seeds. Blend for 20 seconds. Add the rest of the strawberries, chia seeds and the maple syrup. Pulse three times. The transfer to a sterilised jar and leave in the fridge to set.
- Scones: Chill the coconut oil in the fridge until it is solid- this step is very important.
- Blend the oats in a food processor or blender until they form a fine flour. Then mix together the oat flour, desiccated coconut, baking powder, agave syrup and salt.
- Mix in the coconut oil with a fork until the dough resembles coarse breadcrumbs- don’t over mix it. Next stir in the rice milk, half at a time- again don’t over mix it.
- Chill the dough in the fridge while you heat the oven to 180°C.
- Place the dough on a floured surface and press it down until it forms a rectangle shape. Cut the dough into 6 pieces and then gently shape the sides of the scones before transferring them to a floured baking tray.
- Cook for 30 minutes.
- Once the scones have cooled* carefully slice them in half and top with jam and coconut yoghurt.
- Store in an air tight container.
*These are best made the day before you would like to eat them – leaving them overnight will help to make them less crumbly when you cut into them.
Also, it’s VERY IMPORTANT that you read the method carefully and don’t over work the dough. Here’s how my first batch turned out- the recipe is exactly the same but I ended up with biscuit shapes not scones!
This recipe uses Strawberry Lace Tea– A fruity blend of strawberry pieces, kiwi, apple, blueberry, rose hip, hibiscus, and orange peel. But you can use your favourite berry tea.
Do you like the sound of these scones?
What would be your favourite topping?