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.
Emily wrote on January 20, 2014
Hi Susan,
This looks so yummy! I’m thinking of getting a dehydrator, which kind would you recommend? it seems like the excalibur 9-levels could be good for things like kale chips but maybe too big for smaller recipes like this one..? thx!
Emily
Ellen Lederman wrote on December 30, 2013
I loved both the scones and the preserves. My scones didn’t look as pretty as yours since I’m kind of sloppy about laying out stuff neatly on a dehydrator sheet and also because I had white chia seeds (the black add a nice contrast in your photo).
Your blog lives up to it’s name—it’s truly amazing. Thanks for sharing your talents so generously and making healthy eating so much fun for the rest of us who can’t come up with recipes like you! Have a very happy 2014.
Tanya wrote on November 1, 2013
Maple syrup and coconut sugar isn’t raw?
Susan wrote on November 1, 2013
Maple syrup is not raw…I cover that on the FAQ page. The link is at the top of the page. We are not militantly 100% raw here.
Betsy wrote on October 23, 2013
Hi Susan, I made your lemon scones and they are to-die-for fabulous. I love scones and begrudgingly gave them up when I went raw years ago. Your raw recipe is just right – the lightness of the oat flour, the lemony taste from the juice and zest, the combination of letting the lemon juice – zest – and almond milk sit, and the nutritional punch from the Chia seed. Devine! I finished my scones with s sprinkle of diced raw, organic pecans and a very light sprinkle of raw sugar. Scones and tea anyone? Thanks for your web presence and super fabulous recipes. I’ve made so many of them. Stay inspired in the kitchen, Susan! You inspire me (and so many others) with your creative, delicious and artistic raw food recipes. Eat well, be well, live good, ~ Betsy (AKA Raw Food Betsy)
Melissa wrote on October 13, 2013
Thanks Susan!
Melissa wrote on October 10, 2013
Hi Susan! These look ABSOLUTELY DELICIOUS!!! One question I have is that every time I work with raw oats, they end up leaving a hot burning sensation aftertaste in the back of my throat – and I’m not the only one who notices this. Does the same thing happen to you? And do you know of a way to avoid this? Thanks!!! Love your creative and delicious recipes!!!
Lauren wrote on March 2, 2015
Yes Melissa! I actually get really bad acid reflux with oats (cooked or raw) and also Barley and I’m not even allergic to them. I’m allergic to quite a few things but not those lol
Susan wrote on October 10, 2013
I have never had that problem. Maybe try soaking the oats and dehydrating them? I will see if I can find anything on it. Cheers!
Susan wrote on September 4, 2013
Diana…so sweet of you to say. I do go back quite a bit as my mother is still there!
diana wrote on September 4, 2013
cant wait to try these! and i love that you miss MN weather because it always inspired me to think of you in that part of the world. the midwest was blessed to have your energy and inspiration.