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
  • Jam

  • 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.

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