Oat and Citrus Scones

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   (To make the oat flour) blend the oats in a blender until they form a flour like consistency. Add the almonds and blend together. Place the oat flour and almonds in a bowl and add the nutmeg, cinnamon, raisins, bicarbonate of soda and lemon and orange zest. Mix the ingredients together. In a separate bowl, beat the egg and then add to the dry mix and stir in. Add Mellow Yellow, agave syrup and almond milk to the mixture and stir together.

3. 3

   Spoon the mixture into scone sized proportions onto a baking tray. Please note the scones do not rise much, so if you would prefer, grease a muffin tray with Mellow Yellow and spoon the mixture into the tray. Bake in the oven for 20 minutes until the tops are golden brown.

4. 4

   Chop the ends off of the strawberries and place in a saucepan with the agave syrup. Turn on the heat and allow to cook for five minutes until the strawberries are soft. Mash the strawberries with a fork until the mixture is smooth. Add the chai seeds and keep cooking on a low heat for a further 20 minutes. Continue to stir the mixture. Remove from the pan and place the jam in a bowl where it will continue to thicken whilst it cools.

5. 5

   Leave the scones to cool and serve with chai jam and cream or natural yoghurt. In a fridge the jam will keep for approximately 1 week.

6. 6

   Thank you to GoodFlaura for providing this wonderful recipe.

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