Summer is still with us but sadly our short berry season is coming to an end for another year. But never fear let's have one last hurrah to the humble strawberry and have a jolly old cream tea. Scones and strawberries are the epitome of many a summer soiree and are just about the most perfect combination. Here we have used our Emmer (Farro) Flour to give these scones a slightly nutty flavour and a little whole grain goodness. We sprinkled the tops with a little lavender sugar (food grade lavender buds mixed with sugar) but regular sugar or cinnamon sugar works well too. If you don’t have any Emmer Flour, then use some Spelt or Whole Wheat Pastry Flour instead. Skip the Chia Seed Jam if you already have your own preserves but save this recipe for another day as it’s so simple! Serve these scones with lashings of cream (coconut cream for us dairy-free peeps) but always remember its jam on first!

Ingredients

1 cup Anita’s Organic Emmer (Farro) Flour

1 cup Anita’s Organic All Purpose White Spelt Flour

4 tsp baking powder

¼ tsp salt

1/3 cup Anita’s Organic Cane Sugar

½ cup Coconut Oil, solid form

½ cup milk (regular or non-dairy)

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Instructions

Pre-heat the oven to 425F and line a baking sheet with parchment paper.

In a large bowl mix together the flours, baking powder, sugar, and salt. Scoop teaspoon size amounts of the coconut oil into the flour mixture and cut in with a pastry cutter – or if you have cool hands rub in with your fingertips until the mixture resembles wet sand.

Using a spatula stir in 1/2 cup of the milk a few tablespoons at a time until it starts to come together to form a dough. Add a little more milk if the mixture is too dry.

Form the mixture into a loose ball and place on a lightly floured work surface. Shape and flatten the ball into a round approximately 7 inches diameter and ½ inch thick. Using a 2.5 inch round, fluted cookie cutter cut out the scones and place on the baking sheet. If you don’t have a cookie cutter, use a similar size glass or just cut them into triangles.

Brush the top of each scone with a little milk and sprinkle lightly with sugar, or cinnamon sugar or lavender sugar (if you have any). Bake in the center oven for 18 minutes until lightly golden.

When cooked, transfer the scones to a wire rack to cool.

Split the scones in half and dollop jam, cream and a fresh strawberry on top.

Chia Seed Strawberry Jam

For a simple, quick jam recipe use this simple ratio:

1 cup berries (of choice) + 1 tbsp chia seeds.

Place the berries in a small heavy-based pan over a low heat and let them simmer until they are soft and release their juices. This will take about 5 to 10 minutes. Use a potato masher and squish the fruit a little. Stir in the chia seeds and allow them to expand and thicken the jam. Let the jam cool to room temperature and then transfer to a jar and place in the fridge until cold. This will keep for 5 to 7 days or freeze if preferred.

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