Lemon Scones

Scones are the perfect treat all year round, and they have to be my favourite part of our cream-free cream teas. Now Spring is well and truly here and with Easter coming up, I thought I'd give them a little makeover. I've always loved the fresh, tangy flavour of lemon in desserts, and luckily for me, it works so well in a scone! I usually opt for almond butter when it comes to scone toppings, but I've found that the combination of lemon and cashew butter is an absolute winner! Finished with a classic raspberry jam, there is no better way to spend an afternoon than enjoying one of these in the Spring sunshine. Makes 8-10

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

easy

Ingredients:

    Scones

  • 340g (4 cups) Ground Almonds,140g (1 cup) Buckwheat Flour,3 Lemons - Juice of 3 + Zest of 1,6 Flax 'eggs' (6 tbsp flax + 18 tbsp water),16 tbsp (170ml) Maple Syrup,1 tsp Vanilla Powder,65g (½ cup) Raisins

    • Cashew Butter

  • 2 tbsp Cashew Butter,Zest 1 ½ Lemons,Juice 1 Lemon,1 tsp Vanilla Powder,½ tbsp Coconut Oil, melted,3 tbsp Maple Syrup

    • Jam

  • 200g Raspberries,3 tbsp Maple Syrup,Zest 1 Lemon,½ tsp Vanilla Powder,3 tbsp Chia Seeds

Method

  • Start by preheating the oven to 180 degrees Celsius and lining a baking tray with greaseproof paper.

  • Next, make the flax eggs and set aside to firm up.

  • Add all of the other scone ingredients to a bowl and mix well.

  • Add in the flax eggs and mix until well combined.

  • Roll into scone shaped balls (they don’t rise so don’t flatten them) and place onto the lined tray.

  • Place these into the oven to bake for 25 minutes.

  • Whilst they bake, add the jam ingredients to a pan on a medium heat.

  • Leave the jam to bubble away, stirring occasionally – you want a thick chia jam with the raspberries broken down.

  • Whilst that cooks, add all of the cashew butter ingredients to a bowl and mix well. Don’t worry if it starts to look like it’s curdling, just keep mixing!

  • Once the scones are done, leave to cool slightly and then cut in half, top with jam and nut butter and they’re ready to serve!

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