Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
- 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
- 2 tbsp Cashew Butter,Zest 1 ½ Lemons,Juice 1 Lemon,1 tsp Vanilla Powder,½ tbsp Coconut Oil, melted,3 tbsp Maple Syrup
- 200g Raspberries,3 tbsp Maple Syrup,Zest 1 Lemon,½ tsp Vanilla Powder,3 tbsp Chia Seeds
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!