My daughter and I glammed ourselves up to attend a fancy high tea recently, and all plant-based. OMFG, it blew me away.
While I wouldn’t consider myself a very fancy type of person, I really got into the moment. The quiet clicking of teaspoons on fine china, the French accent of our waiter, the three-tiered scone tower – I felt like I was living in a Jane Austen novel, and completely loved it.
Ursula looked so beautiful sitting across from me, and I had one of those (embarassingly public) super grateful moments. Before I could stop it, the tears started to fall down my cheeks. I quickly fanned my face so my mascara didn’t give me away, then took a sip of the very fancy glass of champagne poured for me and tried to focus my attention on the beautiful plates of food.
There were little wraps, mini pies, orange choc cake, panna cotta – the list goes on. But my absolutely favourite thing? The scones with two types of jam and clotted cream.
The scones didn’t look like traditional scones so I was dubious. I cut one in half and saw it was perfectly baked with just the right kind of density. I twisted the lid of the blackberry jar of jam (almost too cute to open!) and applied a thin layer to my scone half. Then scooped up some of the cream to lay on top.
The taste was heavenly. The scone was doing its job of being respectfully neutral in taste to allow the coconut flavour from the cream to be observed while the sweetness from the jam tied all three components together.
I enjoyed the experience so much that I wanted to recreate the scones at home but didn’t want all the calories that came with them. Because I’m a bit weird like that.
This recipe is the result! They’re perhaps not the prettiest, but these scones hit all the right notes – they’re light and crumbly and incredibly more-ish – and a perfect base for my raspberry chia jam! To top it off they’re pretty nutritious too, with about 85% the calories of a regular scone, and half the saturated fat and zero cholesterol.
What are you waiting for? You could have your very own Jane Austen tea party less than an hour from now, with home made jam and scones!
Healthy Vegan Scones
- 1 1/2 cups rolled oats
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 Tbsp Greek-style coconut yoghurt chilled until solid
- 1/2 cup ice water
- 6 Tbsp raspberry chia jam
- 6 Tbsp dairy-free whipped cream
- Preheat the oven to 190°C (375°F), and line a large baking tray with baking paper.
- Place the oats in a food processor and process to a fine flour. Transfer to a mixing bowl.
- Add the coconut flour, baking powder and salt to the mixing bowl, and stir to combine.
- Add the chilled coconut yoghurt and ice water. Combine it initially with a spoon, and switch to using your hands when it starts becoming dough-like.
- Turn the dough out onto a work surface that has been lightly dusted with coconut flour. Pat the dough together and shape it into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
- Cut dough into 6 even triangles, or use a scone cutter (the one I used was about 6cm in diameter). Transfer the shapes to your prepared baking tray.
- Bake in the oven for 12 to 16 minutes, until golden brown and firm to the touch. Carefully transfer the scones to a wire cooling rack, and serve warm or cooled down.
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Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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