Lemon and Raspberry Swirl Scones



I don’t know where it came from, but I suddenly had a brainwave. I was going to make scones to add to our picnic whilst watching a wonderful outdoor production by the Illyria theatre group, but was having some trouble deciding how to transport the jam. Then it came to me, a little flash of inspiration – why not have the jam already swirled into the scone? Why don’t people do this? It makes so much sense – scone and jam in one neat and rather pretty little parcel – I’m telling you this is the way to go!

Raspberry and Lemon Swirl Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

20140719-074930.jpgmakes 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 70g caster sugar
  • 300ml oat milk (I use Oatly)
  • zest of 1/2 a lemon
  • 2-4 tbsps raspberry jam
  • 2 tbsps Demerara sugar, to sprinkle

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar and lemon zest.

– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.

– Make a well in the centre and pour in the oat milk.

– Bring together to a soft, sticky dough.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 2 cm thick.

– Spread the jam all over the surface and roll up into a thick sausage.


– Cut 3cm/1 inch slices

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.







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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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