Scones with home made berry jam
When I first begun my chef’s apprenticeship over 20 years ago I very quickly knew I wanted to work in Patisserie. I remember nagging my executive chef to put me in the pastry section where I learned how to make the most amazing breads, pastries, cakes, chocolates and ice cream from my French Tutors. I still make these things, but these days I’ve converted most of my recipes to be a lot healthier for the body.
2 ½ cups almond meal
½ cup ground linseed
1 teaspoons gluten free baking powder
3 tablespoons cold pressed olive oil or macadamia nut oil
2 organic / free range eggs
Preheat your oven to 180 C. Combine almond meal, linseed and baking powder. Add the oil and egg and mix into a soft dough. Form into a round log shape and cut into thick rounds – approx 1.5 cm high, place rounds of scone dough on a baking tray lined with baking paper. Bake for 12 – 15 minutes until cooked through and golden. Serve with strawberry preserve and thick natural yoghurt or ricotta. For a dairy free cream see below:
Jam
½ cup fresh meejool dates, pitted
300g fresh or frozen (defrosted) raspberries
Blend until smooth and dollop over scones.
FOR A DAIRY FREE KREME TO TOP IT ALL OFF:
Combine 1 cup of raw cashew nuts with 1/2 cup of water and a little vanilla. Blend in a good quality blender until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little. Serve over scones and Jam. Enjoy
I am just wondering if you soak your cashews first before blending them?
No Need Kathie just blend straight away with H20. Nuts such as Cashew or macadamia respond very well to and don’t require soaking when making the cream. For a thicker cream to spread onto gluten free cakes and sponges you can also also add 1/4 cup cold pressed coconut oil which will give the cream a lovely smooth ganache type texture.
Omg I love this sort of cooking I am gluten and dairy intolerant and tend to buy a lot of gf processed foods. I hope you have a cookbook out cause this is my style of cooking which normally ends in disaster since I am not a chef!
Hi Teresa,
I was wondering out of the choices of oils that you specify, will they make a difference to the taste of the scones depending on which one you use?
Thx heaps. Sxx
Yes they do Sam, but the difference is not that much. My staple oil at home is a lovely cold pressed olive oil and I use it in all my cakes, cookies and any type of baking as well as for salads, dressings and cooking on low temperatures. Macadamia nut oil is fantastic for baking and adds a lovely flavour to the final product as well.
hi,
just wondering what the nutritional value was for the scones?
thanks. x
Dear Teresa. I tried these and sadly for me they came out like little brickettes! but then i am not a great baker! the flavour was excellent and my kids didn’t mind! THANKS SO much for the great site, it has given our family a lot of culinary inspiration of late….
Phil