Every once & a while a day comes along where there is not much on the agenda. No work, no plans, no obligations. Perhaps a jog, or a yoga class to fill in some space, otherwise…an empty calendar. Days like this, I most often find myself gravitating towards the kitchen, immersing myself in some sort of culinary undertaking. If I could spend all of my days like this, I would.
On this particular lazy morning, I awoke to a grey sky & wet ground. Could it be? Rain? A rare occurrence in typically “sunny” San Diego, but one that is always welcome by me. And when the weather turns, I like to bake. But first, coffee, email, & a scroll through the tumblr dash, & I stumbled upon a recipe for “Strawberry Lemon Chia Jam” from this darling blog, Going Home to Roost.
I had a basket of berries from the CSA which, as you can see, were nearing expiration. I knew I had to put them to use while still salvageable, not to mention I am always looking for new ways to sneak chia seeds into my diet!
And…I get to use one of my Wreck Canning Jars! Yay! I love these! I saw them on Bittersweet & had to start a collection. I get them from Pigment in San Diego’s North Park ‘hood, but they’re also available at Crate & Barrel. They’re great for jams, obviously, but also salad dressings, pickles, etc, & there is even a “juice jar” which I find is perfect for homemade nut milk. I’m obsessed.
This jam could not have been easier to prepare. Fresh berries, chia seeds, lemon juice, & agave. No need for store bought with added sugars & preservatives when you can easily DIY? And the flavor? Outstanding. The bright & zest lemon marries beautifully with sweet & summery strawberries. Once set, the chia seeds expand in their “gelatinous” way, giving this jam great texture without the use of gelatin (yuck) or pectin, & also giving you a great source of omega-3s & antioxidants.
So, what to pair with it? Not any ol’ piece of toast would do. I thought about muffins, or biscuits, & then…scones. I became a lover of scones when my old house mate & very best friend Anne used to spend her weekend mornings making all manner of scones – coming up with tasty & often unique flavor combinations with different berries, herbs, preserves, etc. She was definitely an artisanal scone bakestress, & I owe my love of scones to her. However, my previous attempts at vegan scone making failed to impress, so I’d learned to live without them. Until now. It was time to see if I could a vegan scone recipe that would pair perfectly with my jam. And thus, I came across this “Lemon Vegan Scone” recipe that seemed as complimentary to my jam, as it was promising. The only problem? I was out of flour. So I put whole wheat pastry flour to the test, hoping to impart a lighter texture, than the “stone brick” scones I’d made in the past. And I am happy to report…it worked!
- 3¼ cup whole wheat pastry flour
- ½ cup vegan sugar
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. kosher salt
- 2 Tbsp. fresh lemon zest
- 8 Tbsp. cold coconut oil
- 1½ cups unsweetened almond milk
- ⅓ cup lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- Preheat oven to 400 degrees.
- In a medium bowl, sift flour, sugar, powder, soda, salt & lemon zest. With a pastry cutter or with your hands, cut coconut oil. into dry ingredients. Mixture should be crumbly. Set aside.
- In a small bowl, whisk together almond milk, lemon juice & ACV. Let sit for 2 to 3 minutes, until it begins to curdle. Add vanilla extract.
- Pour wet ingredients into dry ingredients & fold gently with a spatula until dough comes together. It will be sticky. On a heavily floured surface, knead dough gently. Place on a piece of parchment paper on a baking sheet, & form into a circle approximately 1 to 2 inches thick. Brush with almond milk & sprinkle with extra sugar.
- Bake for 25 to 30 minutes or until scones are golden brown on the edges.
The scones were light & fluffy, & a bit on the crumbly side, but better crumbly than a solid brick! They were just lovely with the tangy strawberry jam & might be even better with a drizzle of sweet vanilla glaze! A definite addition next time.
Enjoy! I sure did!