A gluten-free version of an all time favourite! Paired with a jam free from refined sugar and organic cream, this snack is not just delicious - but made from beautiful nutritious ingredients.
Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils.
Reduce the heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.
Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
In a bowl combine the eggs, coconut yoghurt, melted butter and rapadura sugar. whisk until smooth.
Slowly add in the rest of the ingredients. Mix well.
Roll a small handful of the mixture into a ball with your hands and place on the baking tray. Mould with fingers creating a scone shape. Repeat with the rest of the mixture.
Brush the scones with the remaining melted butter.
Bake for 10-15 minutes until they begin to brown.
Place cream in a bowl with the rapadura sugar and whisk until it thickens. This can also be done in a food processor on a high speed.
Serve scones in half, add the jam and top with cream. Best enjoyed warm, straight out of the oven!
8 servings
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