Lavender Scones

Lavender Scones - Makes 10

Ingredients:

325g wholegrain spelt flour

1 tbsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice

50g coconut sugar

50g coconut oil

200g sultanas

1 tbsp vanilla essence

150g yogurt (Greek/natural/coconut/soy)

150ml milk of choice

Directions:

1. Preheat the oven to 220 degrees C (200 fan) and line a large baking sheet with greaseproof paper.
2. In a large bowl, mix together the flour, baking powder and spices.
3. Cut in the coconut oil: I find it easiest to just rub it all together with my hands, until it’s all integrated and a breadcrumb-like consistency.
4. Stir in the coconut sugar and sultanas.
5. Add the milk, yogurt and vanilla essence, and mix well until everything is combined and a dough formed. Again, I find it easiest to use my hands to distribute the moisture effectively.
6. Dust a clean work surface with spelt flour and sprinkle a little on a rolling pin.  Roll the dough to about 1 inch thick and use a circular cutter to cut out 10 scones. Transfer carefully to the baking sheet.
7. Bake for about 10 minutes, until lightly golden on top and cooked in the middle. Remove from the oven and transfer to a wire rack to cool.
8. To make the jam: put the frozen raspberries in a saucepan over a medium high heat, and cover. Cook for about 10-15 minutes until the raspberries have cooked down into  mushy liquid. Stir in the chia seeds and honey/sugar if you’re using any, and cook for another 5-10 minutes so that it’s quite thick. Take off the heat and leave to cool, then store in a sealed jar in the fridge.