Oat & Coconut Scones with Strawberry Tea Jam

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.

vegan scones with homemade chia jam

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.

vegan coconut and oat scones afternoon tea recipe

Oat & Coconut Scones with Strawberry Tea Jam

Serves: 8- 10 mini scones

Ingredients

Jam

Mini scones

  • 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.

Method

  • 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!

why should you make scones with cold fat

 

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.

coconut scones with homemade strawberry jam

 

Do you like the sound of these scones?

What would be your favourite topping?

2 Comments

  1. April 22, 2017 / 8:43 am

    What an amazing post, great recipes as well, all look absolutely delicious. Thank you for
    sharing, cannot wait to try one of them, waiting for the next exiting post as well!!!

    xxx

    http://www.bridesonamission.com

  2. April 23, 2017 / 10:59 am

    Dear Rachel, this recipe sounds so delicious! I am yet to find the courage to make vegan scones, but I think I am going to try my hand at this recipe! Also the tea infused jam looks and sounds lovely!

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