These easy vegan scones need just 6 total ingredients, including whole grain spelt flour, and are served here with a strawberry bay leaf jam for a sweet spring twist.
Late spring means one thing to me- strawberries! Last week the farmers markets started carrying the perfect little deep red berries and I cannot seem to get my fill. I’ve been slicing them up for on top of ice cream, serving them with pancakes, and cooking them with porridge.
They’ve found their way into morning smoothies and even late afternoon lemonade. There was even an attempt at some shortcakes, but they didn’t last long. In all this strawberry madness, the best thing I’ve made so far has got to be this jam! Spiked with floral notes of bay leaf, this jam is bright and fresh – and tastes of spring and summer.
I’ve paired the jam here with some simple wholegrain spelt vegan scones. You could serve them as I did or jazz them up with some some fresh berries and a serving of coconut whipped cream for a shortcake feel.
For the jam I used Pomona’s pectin which is a low sugar pectin and my favourite one to use.
2 cups whole spelt flour
1 tbsp. baking powder
2 tbsp. cane sugar
1/2 tsp. sea salt
6 tbsp. cold vegan butter
3/4 cup vegan milk
- Combine the flour, sugar, baking powder, and salt together in a bowl.
- With your finger tips, lightly rub in the cold butter until the dough resembles crumbs.
- Pour the milk into the dry mixture and quickly mix with your hands until the dough just comes together. It will be pretty wet.
- On a lightly floured surface pat the dough into a 4 cm (1 1/2 inch) thick round. Cut into 8 wedges.
- Arrange scones on a parchment lined baking try. Bake in a 230 C (450 F) for 10-12 minutes or until golden
- Serve warm with strawberry jam
To make the Strawberry Bay Leaf Jam combine – 2 cups mashed strawberries | 4 tbsp. cane sugar | 2 bay leaves | 1 tsp. Pomona’s Pectin | 1 tsp. calcium water |
Begin by combining the sugar and pectin together. Next, make the jam by combining the fruit, bay leaves and calcium water together. Bring the mixture to a boil and add the sugar and pectin. Stir vigorously for 2 minutes until the pectin is dissolved. Remove bay leaves. Either jar the jam or store in the fridge once cooled.