Fresh scones are one of my favorite sweet treats to get if I visit a bakery or cafe. I love them! Just give me a warm muffin or a scone with a big cup of dark roast coffee and I'm good!
What are scones? Scones are a British baked good made with flour, fat, baking soda/powder, and milk. They very much resemble a biscuit in terms of ingredients but do not flake like a biscuit and are slightly dryer than a biscuit. However after baking is complete, scones are not dry at all. In fact, they come out of the oven nicely moist and lightly sweet. Scones are also kneaded very briefly before being shaped into a disk, cut into wedges, and baked in the oven.
I actually never had scones growing up though. It just wasn't something my family ever made homemade, which is so unfortunate because they are so delicious. So I've really been enjoying scones a lot more in my adult years.
The scones and jam recipe I'm sharing today will make your mornings cozy and delightful. These are vegan of course so I only used plant ingredients which in my opinion makes them healthier and tastier. The pure maple syrup is so yummy in these. The warm scone is light, slightly crispy, and just the perfect amount of sweetness that it pairs beautifully with some warm homemade raspberry and ginger chia seed jam. Absolutely delicious!
The homemade raspberry ginger chia jam is not too sweet, more on the tangy side, so it's a great topping for the scones. It's also healthy as chia seeds are high in fiber, protein, calcium, antioxidants, and Omega-3's. Raspberries are also high in fiber, protein, calcium, vitamin C, and antioxidants as well.
This recipe makes a good sized batch so I just store the remaining jam in a mason jar and keep it in the fridge for a few weeks. Note: The chia seeds are cooked down a lot so they won't get stuck in your teeth as they sometimes do if you eat them raw.
Matt even likes a scone and jam with his regular breakfast as he says they are just light enough to have along with his usual big plate of morning hash and veggie sausages!
Enjoy these homemade scones and jam with some freshly brewed coffee or a cup of hot tea!
Maple Scones with Warm Raspberry Chia Seed Jam Recipe // Vegan
For the Scones:
2 1/2 cups white whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup canned coconut milk (full fat version; You can find this in the Asian section. I also recommend getting organic since it has less processed ingredients)
1 tsp vanilla
1 Tbsp raw cane sugar or raw turbinado sugar
For the Raspberry Chia Jam:
2 1/2 cups fresh or frozen raspberries
1/4 cup maple syrup
2 Tbsp chia seeds
1/4 tsp almond extract
1/4 tsp ground ginger
pinch of salt
Make the scones - Preheat oven to 350 F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together the coconut milk, maple syrup, and vanilla. Next pour the wet ingredients in to the dry ingredients and stir with a big spoon until you have a dough. If it's too sticky add another tbsp of flour and stir again. Lightly dust your work surface with some flour and transfer dough to the work surface. Knead dough 3-4 times just so it comes together. Press dough into an even round disk about 1 inch thick. Use a sharp knife to cut the dough round into 8 triangles/wedges. Place each wedge on the baking sheet leaving space between each. Brush scone tops using some of the leftover coconut milk and finish off with a sprinkle of some raw cane sugar. Bake for 25-27 minutes and immediately transfer the scones to a wire rack to cool down.
Make the Jam - In a medium pot, stir together the berries, maple syrup, and salt until combined. Bring mixture to a simmer over medium-high heat and cook for 5-7 minutes until the berries have become soft. Reduce heat to medium and mash the berries with the back of a spoon or a potato masher until smooth. It will be prettty liquidy at this point still which is fine. Add the chia seeds and stir well. Simmer mixture over low-medium heat for 10-15 minutes until mixture has thickened a bit and a lot of the water has evaporated. Remove pan from the heat and stir in the almond extract and the ginger. Transfer jam to a bowl and chill in fridge uncovered for about 2 hours before use. (Keep jam in an airtight container or mason jar in the fridge for 1-2 weeks.)
Serve scones warm and topped with a few spoonfulls of the homemade jam. Enjoy!