Vegan scones + raspberry chia jam

Monday, 10 July 2017


Last week I gave you a healthy recipe. This week – not so healthy! It's all about balance, right guys? Scones is a big favourite of mine. Me and my mom used to make it a lot when I lived at home, and I just think it's so cosy having scones with a cup of tea. Perfect comfort food.

//  Förra veckan bjöd jag på ett nyttigt recept. Den här veckan – inte så nyttigt! Allt handlar om balans ju, eller hur?! Scones är en stor favorit hos mig. Jag och mamma brukar göra det ganska ofta när jag bodde hemma. Jag tycker det är så mysigt att äta scones med en kopp te. Perfekt "comfort food". 



I also made a raspberry chia jam to have on the scones together with some vegan butter. It's so simple to make and I think it taste a lot better than normal jam. A tip is to have it on your porridge as well!

As usual, let me know if you try making these yourself!

//  Jag gjotrde även en chiasylt på hallon att ha på en sconesen tillsammans med veganskt smör. Det är så enkelt att göra och jag tycker faktiskt det är mycket godare än vanlig sylt. Ett tips är att ha det på gröten också! 

Som vanlig, säg gärna till om ni provar på att göra dessa själva! 




Ingredients
For 8-10 scones:
- 4 dl flour
- 2 tsp baking powder
- 1 tsp salt
- 50 g dairy-free margarine
- 2 dl plant based milk (I used oats milk)
For the raspberry chia jam:
- 1 dl raspberries
- 2 Tbsp chia seeds
- 6 Tbsp water
- 1 Tbsp agave syrup (or other sweetener)
- 2 Tbsp lemon juice

Vegan scones + raspberry chia jam

1. If you're able to – make the chia jam the evening before and let sit in the fridge over the night. This will make the jam a lot thicker. Mash the raspberries with a fork before you add the rest of the ingredients and mix it all together. Let sit in the fridge (for at least 1 hour) in a jar with a lid.

2. Put the oven on 250°C.

3. Mix the flour, baking powder and salt in a bowl. Spread the margarine evenly with the dry ingredients and then add the plant based milk. Knead and make a dough with your hands.

4. Roll out the dough on a floured surface. Cut out into evenly thick round scones and put on a baking tray. Let bake in the middle of the oven for around 10 minutes.

5. Let cool down for a bit before serving with the raspberry chia jam, vegan butter or cream cheese and don't forget the tea!

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