Vegan Strawberry Scones With Homemade Rhubarb Jam

reading time: 2 min




These lovely strawberry scones were part of the big Mother's Day picnic my parents, my boyfriend and I had in a local rhododendron park (that was in full blossom!) on Sunday. This was sort of an improvised recipe because we had some leftover frozen rhubarb and strawberries in the freezer, but the outcome was

fluffy
light
summery
slightly sweet
satisfying
& delicious.

Feel free to use any other kind of fruits instead of the strawberries (blueberries or blackberries sound lovely), and use more sugar for a sweeter version. Same goes for the jam. Also, if you aren't quite the berry-type, my orange walnut scones might me more to your liking.


STRAWBERRY SCONES & sugar-free Rhubarb Strawberry Jam

Preparation time: 35 mins
Main ingredients: flour, strawberries, soy milk
difficulty level: easy
makes: 8 large scones (or 16 small ones)
suitable for: vegan, lactose-free, wheat-free, low-sodium, low in sugar

Ingredients

Scones:

2 cups (265 g) spelt flour
3 tsp baking powder
½ tsp sea salt
1 cup fresh or frozen strawberries, chopped (I used fresh ones)
2 tsp coconut sugar
1 heaping tbsp (15 g) vegan butter or margarine
1 cup soy milk


Jam:

1 part fresh or frozen rhubarb, chopped
1 part fresh or frozen strawberries, chopped
1 apple, peeled and chopped
3 dates, deseeded and chopped
1 tbsp chia seeds (optional) 

Instructions

For the scones:

Preheat oven to 200°C / 390°F (fan-forced). 

Line a baking sheet with parchment. Starting with the dry ingredients, mix all ingredients except for the strawberries in a large bowl and use a hand mixer to knead the dough. Then fold in the chopped strawberries. The dough will be quite sticky, but don't worry, it will turn out fluffy and nice eventually. Place the dough on the parchment lined baking sheet, flatten the ball into a round disc and use a sharp knife to cut the disc into 8 wedges. (I actually was lazy and poured my dough into a greased spring-pan, hehe.) Optionally, brush the tops lightly with some soy milk or coconut milk. 

Bake for 18-25 minutes, or until the pieces pull away from each other and are slightly golden brown on top. Allow to cool on a wire rack before serving.

For the sugar-free jam:

Combine all ingredients in a saucepan and heat up gently, lid closed. The goal is to simmer the jam for a while, and not bring it to a rapid boil. Allow to simmer for about 5 to 15 minutes, or until completely soft. Since I added a splash of water in the beginning to avoid any scorching, the jam was a little too runny for my taste and I ended up adding chia seeds to thicken it up again. For a smoother jam, put the mixture in a blender and blend.

Fill the jam into a sterile (in my case recycled jam) jar while it's still hot, tightly screw the lid and turn the jar upside down to create a vacuum in the jar. After cooling, store in the refrigerator. 

NOTE: This sugar-free jam will only last about 1-2 weeks in the fridge, since the preserving effect of the sugar is missing.



What is your favourite way to eat scones?


Maisy

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