Lemon and Raspberry Swirl Scones

 

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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.

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– 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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Jam Flower Biscuits

We’re going on holiday on Friday and I’m determined to try and use up my jar of delicious homemade jam before we go – this has meant serious thinking cap moments and recipe book surfing!

This is a homemade variation of jam buttons/thumbprints/jammie dodgers – a crumbly vanilla scented biscuit with a sticky jammy centre that look as pretty as a picture.

Jammy Flowers/Buttons (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24

  • 110g dairy-free spread
  • 1/4 cup icing sugar
  • pinch of salt
  • 1 tbsp cornflour
  • 1 tbsp oat milk
  • 1 cup plain flour
  • 1 tsp vanilla essence
  • a few tbsps jam

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Cream together the spread, sugar, salt and vanilla until light and fluffy.

– Beat in the oat milk.

– Sift in the flour and gently mix to form a soft dough.

– Lightly knead and roll out to 1/2 cm thickness

– Cut out whatever shapes you fancy.

– Move onto the baking sheet and lightly press down in the middle with your thumb.

– Fill each thumbprint with approx. 1/2 tsp jam (preferably homemade raspberry jam!)

– Bake for 22 minutes.

– Cool on the cookie sheet before transferring to a wire rack.

Speedy Homemade Raspberry jam

The bounty from the PYO needed to be used up as fast as possible – it’s funny how real fresh fruit goes off far faster than shop bought varieties… I wonder why?!! In fact, after waiting a day the raspberries were starting to look a bit sad and oozy, so jam seemed the best option.

I had wanted to try Somer’s (at Good Clean Food) amazing sounding sugar-free freezer jam, but I’ve yet to place an order for the pectin – Sorry Somer, I’ll definitely try it before the end of the berry season! Instead, this is a speedy pectin-free jam, easily cobbled together in 15 minutes. I could have sieved out the seeds, but I kind of think they look quite pretty. Look out for recipes featuring this raspberry delight in the next few weeks!

Speedy Homemade Raspberry Jam (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

makes 1 large jar

  • 400g raspberries
  • 300g white sugar
  • juice of 1/2 a lemon

– Wash the raspberries and then place in a saucepan.

– Over a medium heat, cook the raspberries until they turn soupy.

– Add the sugar, stir well and bring to a rolling boil.

– Meanwhile, sterilise a jam jar

– Simmer the jam for about five minutes (check it’s ready by placing a tsp amount on a plate and place in the fridge for a couple of minutes – if it’s jammy then it’s ready)

– Stir in the lemon juice.

– Pour into the sterilised jam jar and leave to cool. Place the lid on top and keep in the fridge.

– Use within a few weeks.