Wednesday, May 4, 2011

Hazelnut Cream Scones with Blackberry Jam (g-free & vegan)

I had a bit of trouble with scones this month.  I've made plenty of biscuits, but never scones.  I've not eaten too many scones either, the only scones I remember eating are the orange cranberry scones at Starbucks (which are very delish).  After reading some history about scones, I wanted to make a simple scone with no added bits, no nuts, no fruit.  A more traditional scone.  Because, I was really interested in making jam (which I've never made before either). 

(beautiful logo designed by Anile Prakash)

The theme of this month's Ratio Rally was Scones - scroll down to the end of this post for a complete list of the offerings.  Lauren at Celiac Teen has done a bang-up job at hosting the whole event this month. 

EZ PZ, biscuits with a bit of sugar...

I made several version of scones that were just okay to awful, awful in the sense of very dry and crumbly (upon removing one batch from the oven, the whole thing fell to crumbs).  I did make a pretty good chocolate scone with dried cherries, but the texture was more like a brownie, which was yummy, but I just didn't like the sound of 'brownie scone'.  I almost gave up, except the blackberry jam was so fabulous! 

(By the way, these are a few pictures of my garden, Spring has finally appeared in the last few days.)

The garden's looking beautiful, but what's to be done about these darn scones?  In desperation, I tried the cream scone method, more liquid, more fat - could work.  Since I was trying to keep it vegan, I used coconut cream in place of the traditional heavy cream.  Finally!  The scones were fabulous, they smelled wonderful and were moist and flavorful and held together.  The hazelnut flour gives a subtle, sweet flavor which goes beautifully with the tartness of the blackberry jam.

In the end, the scones were very good, (definitely best the first day) but the jam was the luscious star of this combination.  I am planning my next batch of jam already.  And, I'm looking forward to trying some of the other gluten-free scones in the ratio rally.  My journey with scones had just began and there are untold mysteries in the baking of scones which still elude me. 

And, one of those mysteries (at least about these particular scones) is the ratio.  I know this recipe was developed for the 'Ratio Rally' - but to be honest, the ratio escaped me.  I think the ratio is close to 3-2-1 (flour, liquid, fat) - to get to this ratio, I counted the coconut cream as liquid, although it was in a solid form, more like a fat instead of a liquid.  Was this correct?  If anyone knows - please let me know! 

I shared a link to this recipe at Amy Greene's Slight Indulgent Tuesdays.

Hazelnut Cream Scones
2 tablespoon golden flax meal
4 tablespoon coconut milk

3 oz hazelnut flour (about 1/2 cup)
2 oz sweet sorghum flour (about 1/2 cup)
2 oz sweet rice flour (about 1/2 cup)
2 oz arrowroot flour (about 1/2 cup)
1/2 teaspoon sea salt
1 tablespoon baking powder
2 tablespoons coconut palm sugar (or brown sugar)
zest of 1 orange, very finely minced or use a microplane

2 oz cold earth balance buttery stick (4 tablespoons), cut into pieces

coconut cream from a 15 oz can full-fat coconut milk (just the solid part which sits on top when you open the can)

Preheat oven to 425 degrees.  Line a sheet tray with parchment paper.

Combine flax meal and coconut milk in a small bowl and mix to combine.  Let this sit for a few minutes to thicken.

Place all dry ingredients in the bowl of a food processor and pulse to combine.  With machine running, add pieces of the vegan butter one at a time.  The mixture should look a bit like sand at this point.  Add the coconut cream (just the solid part, do not add the liquid at the bottom of the can of coconut milk) and process until mixture starts coming away from the sides of the bowl.  If this does not happen in about 20 - 30 seconds or so, add a bit more sorghum flour.

Spoon dough out of the food processor onto the prepared sheet tray to form a circle about an inch thick.  I just use a spatula (and my fingers) to form the round shape about an inch thick.  With a very sharp pizza wheel (or knife), cut thru the dough from side to side,  making 8 wedges.  The wet dough will immediately come back together, but that's okay.  When baked, the scones will be scored and easier to pull or cut apart.  This dough is too wet to use a biscuit cutter.  You will end up with lovely soft sides, just crunchy on the top.  It seems most people like crunchy all around - I do not!  I'm all about the soft, moist, tender interior (well, there it is, now you know my big secret...). 

Blackberry Jam
4 pound blackberries (or a mix of blackberries, raspberries, blueberries), fresh or frozen
1 pound sugar
2 tablespoon bourbon
1 vanilla bean, split and scraped
juice of 2 small lemons (or 1 large lemon)
1 teaspoon butter

Place a small plate in the freezer.

Place everything in a large dutch oven or saucepan (not aluminum).  Bring slowly to a simmer, stirring with a wooden spoon.  You can smash the fruit against the side of the pan with the spoon - but there's really no need, all of the fruit will brake down.  Simmer for about 30 minutes.  If foam forms on the surface of the jam, skim it off.  After 30 minutes, the jam should have cooked down quiet a bit and be very thick and beautiful. 

Now, retrieve the small plate from the freezer (bet you were wondering about that!).  Use a small spoon to place a small amount of the jam on the plate.  Let sit for about 30 seconds, the jam will thicken on the cold plate - if this is the consistency you want for your jam - you are done.  If you'd like it thicker, simmer gently a few more minutes

Rinse your jars in very hot water (or run thru the dishwasher).  Spoon hot jam in the jars and place lid on (I use jars with rubber seals and clamps, see photo).  Because the jam is hot, this will make a pretty good seal.  However, this jam needs to be stored in the refrigerator. 

You'll notice that I did not strain the seeds out and blackberries do have rather a large amount of seeds - I've eaten lots of blackberries in my life and I like the seeds, they are an integral part of the blackberry experience.  You can smash up the fruit and strain before you start the cooking - entirely too much trouble for me.  If the seeds are going to bother you, try strawberries and raspberries for your jam. 

Amie of The Healthy Apple -
Britt of GF in the City -
Brooke of B & the Boy -
Caleigh of Gluten-Free[k] -
Caneel of Mama Me Gluten-Free -
Caroline of The G-Spot -
Charissa of Zest Bakery -
Claire of Gluten Freedom -
Erin of the Sensitive Epicure -
Gretchen of Kumquat -
Irvin of Eat the Love -
Jeanette of Jeanette's Healthy Living -
Jenn of Jenn Cuisine -
Karen of Cooking Gluten-Free -
Kate of Katealice Cookbook - 

Lauren of Celiac Teen -
Lisa of Gluten-Free Canteen -

Lisa of With Style and Grace -
Marla of Family Fresh Cooking -
Meaghan of Wicked Good Vegan -
Melanie of Mindful Food -
Meredith of Gluten Free Betty -


  1. Total YUM! BTW, who is hosting the rally this month?

  2. I love the idea of cooking the scones as one big circle of dough instead of cutting them up individually. I've definitely bookmarked this for the next time I want to make scones! :)

  3. I love blackberry anything - and oh-yum with the scones! Hazelnut scones! Mmmmmm! :)

  4. Hi Melanie:

    I can't tell you enough how much your help means to me. I was able to get access to the spreadsheet, and just put up my link.

    Thank you thank you thank you!
    <3 Morri.

  5. Hi Melanie. I'm so glad you like my blog :) Thank you! I have to say, I'm really interested in this recipe for gluten free scones. I have had GF muffins made with a similar mix of flours at work, but never a scone. I'm also a big lover of coconut cream to replace butter in recipes like this!

  6. Melanie -

    Goodness, your comments are so loving that it truly brightened my otherwise frustrating morning (I tried making gluten free vegan pancakes... it's hard!). I can't wait for your new blog to begin, and please let me know when to make the switch so that I can direct readers to you (and visit your blog for wonderful recipes).

    Stay awesome!

  7. Oh, and to answer your question about what the Yerba Mate tastes like in the scones... silly me.

    I think I actually will sweeten it next time, and concentrate the tea more. It tasted... "green", if that means anything. It was very rich and creamy. But I don't recommend putting it in the fridge; the coconut oil hardens the recipe.

    Also, I was 80% content with the recipe, so I'll be tweaking it just in time for mothers day (maybe the 3-1-2 biscuit ratio instead, egg included).

  8. I love that you used coconut cream to make cream scones. I'd suspected that would be a good substitute for heavy cream in scones. So glad it worked for you! And with the hazelnut flour, I bet the flavor was awesome.

    Also awesome is that your blackberry jam recipe contains bourbon. Love it.

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