There’s a little cafe near me, right beside a beautiful National Trust park that serves the most delicious, crumbly, warm, fruit scones, always accompanied by two little pots of jam and cream. It’s Easter Weekend and the problem with bank holidays is, the park and cafe get absolutely rammed!
Timed perfectly, the lovely people at Natvia sent me a lovely box of natural sweeteners. The package included natural icing sugar ~ just wonderful for making the most delicious cashew cream. The jam is courtesy of my mother who made a gorgeous crab apple jelly last autumn using hand picked apples and fruit derived syrup. (I need to ask her for the recipe!!)
So, here they are. Lovely and crumbly, made with spelt flour, which is easier for most of us to tolerate than the white, refined, processed stuff. And crammed full of sweet cashew cream and tart crab apple jam.
INGREDIENTS (makes 8)
250g spelt flour
50g coconut oil
50ml almond milk
1 tsp baking powder
100g mixed dried fruit (I like raisins and cranberries)
150g cashew nuts (soaked for 1-2 hours)
25g Natvia icing sugar
3 tablespoons of coconut cream
Add all the ingredients aside from the dried fruit to a food processor and blitz together. The mixture should be sticky and thick.
Stir the dried fruit into the scone dough with a wooden spoon.
The dough will be sticky but you should be able to form it into individual scone balls. Roll gently into a ball, then press your palms together to flatten a little.
Place the scones on a sheet of greaseproof paper on a baking tray and pop in the oven for 20 minutes at 200C.
Add the soaked cashews to a food processor with the coconut cream and Natvia icing sweetener and blitz until lovely and smooth.
Ensure the scones are baked through. Allow to cool. Then slice in half and fill with jam and cashew cream.