Raw Lemon Scones with Blackberry Sage Jam
It is another warm and sunny day in the east bay area. I have never seen so many blue sky days. Coming from Minnesota, California weather frustrates me. My friends think I am crazy but I miss thunder storms… and clouds… and cool, soft rainy days. Lucky for me, a change of weather is often only a short drive away.
We went to Half Moon Bay a few weeks ago. It’s a quick 45 minute drive. Leaving 98 degree, not a cloud in the sky weather we drove west up the ridge. By the time we were on the other side, it was cold, windy and foggy. Delighted to walk on the beach with huge breakers coming in, I was in heaven. I think it is the Irish in me. I love that weather.
On the drive back I asked my sweetie stop for a hot tea to drink to take off the chill. I was happily sipping my tea as we came over the ridge. The fog cleared, the sky was blue and the heat reappeared. I looked at my tea and set it down, completely unable to drink it anymore. He just smiled. He knows me well.
I miss curling up with a cup of hot tea on a cool summer morning but I don’t have to miss having the delicious scones that would have accompanied that tea! Especially with this beautiful combination of lemon, blackberry and sage. You really can’t go wrong.
I am also delighted to tell you that the texture is amazing. You will never guess that you are eating a “raw” scone, nor will any of your family or friends.
I hope you enjoy this recipe as much as I am!
- 2 1/2 cups raw flaked oats, ground fine to oat flour
- 1/3 cup chia seeds
- 1/2 cup macadamia nuts, ground fine in food processor
- 1/2 cup coconut crystals (sugar)
- 2 lemons, zest and juice
- 1 cup almond milk
- Mix oat flour, chia seeds, ground macadamia nuts and coconut crystals together in large bowl.
- Whisk together lemon juice, lemon zest and almond milk. Let stand for 5 minutes.
- Stir wet ingredients into dry. Let stand for 5 minutes.
- Form into flat circle 1″ thick on non-stick. Cut into 8 wedges.
- Dehydrate at 145 for 45 minutes. Reduce heat to 115 and dehydrate for 7-8 hours separating and removing to a screen half way thorough dehydration.
Blackberry Sage Jam
- 1 pint blackberries (about 1 cup)
- 1 1/2 tablespoons chia seeds
- 1 1/2 tablespoons dried sage
- 1-2 tablespoons maple syrup
- Process all ingredients in food processor or high-speed blender until puréed.
- Place in refrigerator 30 minutes to set up.