I love scones but I hate that they seem to be confined to the Summer season. So, I have created this autumnal version of one of my favourite treats! I am back home in Sussex (again) this weekend and it was my next-door neighbour’s birthday so homemade scones and jam seemed like the perfect, original gift. They have also inspired me to start thinking about a healthy afternoon tea spread in the future…

The raspberry and chia seed jam compliments it so well and adds moisture, definitely worth the additional effort. (It also seems quite impressive to make your own jam but, in reality, it took minimal effort – win win!) Raspberry jam is my favourite but I imagine this recipe would adapt to strawberries, blackberries, and any other favourites.

Shopping list: (For the scones): 400g buckwheat flour (or alternatives), 240g ground almonds (I could really taste the almond come through in this recipe!), 300ml almond milk, maple syrup, 3 red apples, 100g raisins, cinnamon, coconut oil.

(For the jam): 300g raspberries, 3 tablespoons honey, 2 tablespoons chia seeds.

Get, set, bake:

1) Preheat the oven to 180 degrees Celsius

2) Chop the apples into bite-sized chunks. Place in a large saucepan, covered with a couple of centimetres of water, 3 tablespoons of maple syrup and 1 tablespoon of cinnamon. Allow to cook for 25-30 minutes until they apples are very soft. If you have the time, double up this recipe and keep the leftover apple to have in porridge or with yoghurt!

3) Once soft, squish the apple a little with a potato masher. Mix together with the buckwheat flour, ground almonds, almond milk, 4 tablespoons maple syrup, and raisins.

4) Grease a baking tray with coconut oil and then scoop the mixture into circular scone-like shapes. As a guide, my mixture made around 12 scones. Bake for 35-40 minutes.

5) In the meantime, make your jam accompaniment. Place the raspberries and honey into a saucepan and allow to cook for around 5 minutes. Add in the chia seeds and keep on a low heat for 20 minutes. Every 5 minutes or so, stir the jam and mash up the raspberries (however they should disintegrate a lot themselves). Remove from the heat and place in a bowl, it should continue to thicken as it cools.

6) Remove the scones from the oven and once cool, serve with your deliciously impressive homemade jam!

You may also want to go uber traditional and serve with creme fraiche or whisked coconut cream. Since realising my intolerance to lactose, I have become used to having scones without cream. And, as you can see, India and I were more than happy with the outcome!