Oat Scones with Blueberry Chia Jam

gluten-free scones

There's nothing better than warm scones and jam with a pot of tea. These tasty oat scones with healthy blueberry chia jam are lovely and light and provide plenty of dietary fibre and antioxidants. Oatmeal contains beta-glucan a type of fibre beneficial for lowering cholesterol and protecting against heart disease. Oats are also important for good bowel health. Blueberries are a rich source of protective anthycyanins and vitamin C which are powerful antioxidants that help neutralise free radicals in the body and help reduce the risk of premature ageing and chronic disease.

Oat Scones with Blueberry Chia Jam


1 cup oat flour
1/4 cup rolled oats
1/2 cup almond flour
3 Tbsp coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
1 organic egg
3 Tbsp coconut oil
2 Tbsp milk of choice
1/4 cup vanilla yoghurt
1 Tbsp sesame or hemp seeds
Chia Jam:
1 cup frozen blueberries
2 heap Tbsp of chia seeds
1 Tbsp coconut sugar
2 Tbsp water

Method:

  1. Preheat oven to 220*C and line a baking tray with baking paper.
  2. In a medium bowl combine oat flour, rolled oats, almond flour, baking soda and sea salt.
  3. In another bowl whisk together an egg, coconut oil, milk, and yoghurt.
  4. Pour wet ingredients into dry and gently combine.
  5. Place 2 Tbsp spoonfuls of mixture onto the tray. Sprinkle with sesame seeds. Makes around 7 medium scones.
  6. Place in the oven for 12 minutes until golden brown.
  7. While your scones are baking make the chia jam. Puree defrosted blueberries with 2 Tbsp water then transfer to a small saucepan over medium heat, and add in the chia seeds. Stir until you have a thick jam consistency. Transfer your jam to a jar and allow to cool. Leftover jam stores well in the fridge for a week.
  8. Serve scones warm with jam. Delicious also served with some whipped cream or coconut cream or yoghurt.

TEA PAIRING: These delish oat scones with blueberry chia jam work perfectly with a cup of Bodhi Black BeauTEA or ViridiTEA.

 

gluten-free scones

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