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.
Shannon wrote on September 19, 2015
These are awesome. Every time I make them I’m rawmazed! :). Making a batch tonight ( yes, I get up in the middle of the night to flip them LOL) for a birthday present for a friend. Nothing like having them fresh with some whipped coconut cream on top! 🙂
JCB wrote on March 8, 2015
Yes, I also would like to know how long to bake these at the lowest oven setting? Unfortunately, a dehydrator is not in my future yet.
Susan wrote on March 11, 2015
Please see the FAQ page on dehydrating and oven baking. Cheers!
Lauren wrote on March 2, 2015
These sound lovely!! Is there any way to gently use the oven for this recipe? I don’t have a dehydrator and at the moment my kitchen has no room for any more gadgets haha
Rita wrote on February 21, 2015
These were AMAZING!! My teen grandkids loved them too! In the past 2 weeks I have been on a Rawmazing roll; I’ve made so many of your recipes and love everyone of them. On some I have substituted ingredients due to not having them in stock, but they have all turned out and so full of flavor. I’m so thankful that I found your site. You have a new follower!
Thanks so much,
Sarah wrote on September 22, 2014
Have really enjoyed reading the comments re the blackberry jam, it is absolutely delicious BUT…..am I the only wimp that couldn’t cope with the ‘grittiness’ of the jam? I guess I must be because there are no other references to it. in the end I sieved it, twice, once with a very fine sieve then again with a coarser one because pips would not go through either and the end result was very much reduced. Oh, I do have a very powerful blender, a Thermomix, so I don’t think I could have blitzed it anymore than I did.
Overall though, as a fairly newcomer to your site, Susan I salute you, it’s a wonderful illustration of creativity, innovation and warm communication!
With reciprocal warmth,
julia wrote on April 1, 2014
inspired by your recepy, making savory scones – combo between your cheeze kale chips and almond/cocnut pulp from milk that i never throw away. will let you know.
thank you !!!
Jo McLean wrote on February 16, 2014
This recipe is truly amazing. I never imagined raw dehydrator scones could look and taste so delicious.
I have a sensitivity to almonds so I used hazelnut milk instead.
Thank you, Susan.
Susan wrote on February 16, 2014
You are welcome! I am glad you enjoyed the recipe. I love the substitution. Cheers!