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!
Raw Lemon Scones with Blackberry Sage "Jam"
Serves 8
Scones
- 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.
Melissa wrote on September 3, 2013
Thanks so much for this recipe! Can’t wait to try it.
Do you think raw buckwheat groats ground into flour would work instead of the oats?
Maya wrote on August 31, 2013
I just want to say that I made these yesterday and I simply cannot believe how delectable the scones along with the jam are… OH MY… It is just incredible. This is actually the second time in my life that I find a recipe I want to remake for the rest of my life, the first time being Crudessence’s raw vegan brownies 🙂 I want to thank you for this deliciousness… oh gosh… I am speechless by the amazingness of this combination! BLACKBERRY SAGE… with the lemon zest… AAA…
NancyMc wrote on August 30, 2013
I’m making this for the second time because they are absolutely amazing and not difficult to make. We love the blackberry jam. The scones are hearty and filling. I would never have thought of making scones in my dehydrator. Thank you, Susan, for this super recipe!
Susan wrote on August 30, 2013
You are welcome!
Shannon wrote on August 29, 2013
It is so good to hear about other people who are also trying to eat raw/vegan, AND gluten free! So many pasta options make my head spin with fear. Like you said, it takes a bit more planning, but it’s possible.
Eileen wrote on August 26, 2013
I agree with you 1000% on the frustration of CA weather! It’s like spring is the only season, and the sun is just constantly whacking us all on the top of the head every day. Greyness and snow are at the top of my priority list for vacation destinations now. 🙂
Anyway. These scones look delicious! I don’t think I’ve eaten a raw scone before–super interesting.
Paulette Sims wrote on August 26, 2013
Do you think cashew nuts will work instead of macadamia nuts? Macadamia nuts and pine nuts are too expensive for my budget. I do appreciated your suggestions. And thank you for this amazing scones recipe. I am going to try making over the labor day weekend.
Susan wrote on August 26, 2013
In this case, I think cashews would be just fine.
Lucy wrote on August 26, 2013
Love these Scones!! Made them for an early breakfast with friends, I dehydrated them overnight and they were “warm” for breakfast. YUM! I used agave, out of the coconut crystals, worked just fine. Thanks so much for your always inspiring offerings.
kimmythevegan wrote on August 25, 2013
Oh how I wish I would have had this recipe a few weeks ago for a tea party I went to. I tried making vegan & gluten free scones and they didn’t turn out. These would have been delightful, I’m excited to try making them! And I love how the jam is sweetened with maple syrup =)
Are you in Cali? Me too – I’m not too far from San Jose. I come from Canada and I am the opposite of you, I crave the hot, sunny weather and don’t miss the rainy springs, the chilly falls and unbearably cold winters ;p
Debyi wrote on August 24, 2013
I can’t wait to try the jam! I am allergic to apples, and since pectin can be made from apples and you never know, I have had to “give up” on jellies and jams. Never thought to use chia seeds.
Thanks for the recipe!
Debyi