Oat Scones with Strawberry Chia Jam
Light and fluffy scones made with rolled oats and coconut sugar and served with homemade chia strawberry jam for a healthy twist on the much loved teatime treat. The scones are refined sugar free and made with oil rather than butter making them just that bit healthier and all that more moist.
Servings: 7
Ingredients
For the scones
- 250 g self raising flour
- 50 g rolled oats
- 55 g coconut sugar
- 1 tsp baking powder
- 100 ml semi skimmed milk or soy milk
- 1 tsp lemon juice
- 60 ml rapeseed oil
- 1 egg
Strawberry Chia Jam
- 180 g strawberries roughy chopped
- 1 tbsp water
- 1 tbsp lemon juice
- 1 tbsp chia seeds
Instructions
- Heat the oven to 220C/ 200C fan /gas 7 and place a baking tray in the oven.
- Make the buttermilk by stirring the lemon juice into the milk. Heat in the microwave for 20 seconds until lukewarm. Set aside.
- Blitz the rolled oats in a food processor or blender until they resemble a flour consistency.
- In a large bowl mix together the flour, oat flour, coconut sugar and baking powder.
- Whisk the oil and egg into the buttermilk.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until just combined, being careful not to overwork the dough.
- Turn out onto a floured surface and fold the dough 2-3 times until smooth. Mould the dough into a thick disc shape approximately 4cm thick. Use a 5cm cutter to cut out 7 scones. You will need to re-shape the dough several times to ensure the correct thickness.
- Place the scones on the hot baking tray, ensuring there is room in-between each scone.
- Bake for 10 minutes until well risen and golden in colour.
- Remove from the oven and cool on a wire rack.
- To make the chia jam add the strawberries, water and lemon juice to a saucepan. Bring to a gentle boil and cook for 5 minutes. Mash the strawberries to your desired consistency. Remove the strawberries from the heat and stir in the chia seeds. Leave to thicken for 5 minutes. Half the scones and spread over the jam. Enjoy.