Strawberry Jam Scones with a Lemon Glaze
Get ready to enjoy the goodness of these Strawberry Jam Scones, courtesy of Chef Ani. Freshly baked with a hint of lemon extract and vanilla, these scones offer a perfect balance of sweet and tangy flavours. The soft, crumbly texture complements the burst of strawberry jam in every bite. Whether enjoyed for breakfast, brunch, or afternoon tea, these scones are sure to become a favourite in your home. Follow along as we guide you through the simple steps to create these irresistible treats!
Ingredients
- 1½ cups unbleached all-purpose flour
- ½ cup whole white wheat flour
- 3 tbsp natural cane sugar
- 1 tbsp aluminum-free baking powder
- ½ tsp sea salt
- ⅓ cup coconut oil
- ¼ tsp lemon extract optional
- ½ tsp vanilla bean paste or vanilla extract
- ¾ cup canned coconut milk
- 3 tbsp strawberry jam
- Demerara sugar for sprinkling optional
Instructions
- Preheat oven to 400℉
- In a bowl, sift together the flours, sugar, baking powder, and salt.
- Cut in the coconut oil with a pastry cutter or with two knives until the mixture resembles sand.
- Pour in the coconut milk, lemon extract, and vanilla, mix until just combined. The dough will be wet.
- Place about half of the dough on a lightly floured work surface and form into a round disk about ¾ in. thick.
- Gently add the strawberry jam to the middle of the disk, spreading to about an inch from the edges.
- Next, add the remaining dough to the top of the disk, trying to make it look like one large uniform disk.
- Cut the disk into eight pieces just like a pie or pizza.
- Transfer each scone onto a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of Demerara sugar.
- Bake for 18-22 minutes or until slightly golden on the edges. Enjoy!
Lemon Glaze:
- ½ cup powdered sugar
- a few drops of fresh lemon juice
Notes
Tried this recipe?Let us know how it was!
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