Cinnamon and Raisin Scones with Cranberry and Blackberry Jam
When I started to run my monthly cream free cream tea, the first recipe I began playing around with was scones. Scones with jam and clotted cream is so traditionally British and I wanted to make sure that my version was as delicious as the real thing! These went down so well at the first cream tea that I thought I would share a Christmas version here for you all to enjoy.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
- 200g ground almonds,80g buckwheat flour,120g ripe banana,60g raisins,70ml maple syrup,3 teaspoons cinnamon
- 200g cranberries,200g blackberries,9 tablespoons coconut sugar,2 tablespoons chia seeds,6 tablespoons water
preheat oven to 180 degrees celcius. and line a baking tray with greaseproof paper.
Mix all the scone ingredients together in a bowl.
Shape into six balls and flatten slightly.
Bake for 20 minutes.
Whilst those bake, add all the jamingredients to a pan and cook on a medium heat for 10-20 minutes until the fruit has broken down a bit and the jam has thickened.
Let it cool for a while before transferring to a jar.