Raw Lemon Scones with Blackberry Sage Jam

by Susan on August 22, 2013

Raw Lemon Scones with Blackberry Jam @Rawmazing.com

Raw Lemon Scones and Blackberry Sage Jam @Rawmazing.com

Raw Lemon Scones and Blackberry Sage Jam @Rawmazing.com

Raw Lemon Scones and Blackberry Sage Jam @Rawmazing.com

It is another warm and sunny day in the east bay area. I have never seen so many blue sky days. Coming from Minnesota, California weather frustrates me. My friends think I am crazy but I miss thunder storms… and clouds… and cool, soft rainy days. Lucky for me, a change of weather is often only a short drive away. 

We went to Half Moon Bay a few weeks ago. It’s a quick 45 minute drive. Leaving 98 degree, not a cloud in the sky weather we drove west up the ridge. By the time we were on the other side, it was cold, windy and foggy. Delighted to walk on the beach with huge breakers coming in, I was in heaven. I think it is the Irish in me. I love that weather.

On the drive back I asked my sweetie stop for a hot tea to drink to take off the chill. I was happily sipping my tea as we came over the ridge. The fog cleared, the sky was blue and the heat reappeared. I looked at my tea and set it down, completely unable to drink it anymore. He just smiled. He knows me well.

I miss curling up with a cup of hot tea on a cool summer morning but I don’t have to miss having the delicious scones that would have accompanied that tea! Especially with this beautiful combination of lemon, blackberry and sage. You really can’t go wrong. 

I am also delighted to tell you that the texture is amazing. You will never guess that you are eating a “raw” scone, nor will any of your family or friends. 

I hope you enjoy this recipe as much as I am! 

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{ 48 comments… read them below or add one }

Kristin August 22, 2013 at 6:03 pm

Wheres the sage ingredient? =) these sound amazinggg…. i need to get a dehydrator first

Chelsea // The Naked Fig August 22, 2013 at 6:27 pm

I really need to get a dehydrator because these look so good!

Susan August 22, 2013 at 6:30 pm

Its in the blackberry jam. :-)

Nikki August 22, 2013 at 6:44 pm

When it says reduce heat to 115 and dehydrate for 7-8… Does that mean minutes or hours? I recently got a dehydrator and I’m still getting my head around how to use it. Thanks Nikki

Nikki August 22, 2013 at 6:45 pm

Also can the berries be frozen and could you use the same jam recipe for other berries or fruit?

tami August 22, 2013 at 6:47 pm

Just wondering if I could use flax seed instead of chia? I just picked a batch of blackberries this evening and could try this out tomorrow if flax works just as well (or I have dates to thicken the jam??). Thanks for taking the time to share your ideas and wonderful photos!

Susan August 22, 2013 at 6:48 pm

Hours. :-)

Susan August 22, 2013 at 6:49 pm

I did this with fresh berries. Frozen berries will have more water in them. The recipe should work, you might have to add a little more or less chia depending on how “wet” the fruit is.

Susan August 22, 2013 at 6:49 pm

I would think that flax would work…but it will impart a flavor. :-)

Maya August 22, 2013 at 7:18 pm

This sounds divine. Getting the ingredients TOMORROW because I need to taste this! I love the blackberry sage combination! Oh wow.

Maya August 22, 2013 at 7:21 pm

How long will the scones keep in the refrigerator? And the jam more importantly? thanks!

Carol August 22, 2013 at 7:40 pm

Mmmmmm…… looks and sounds delightful! Thanks, Susan! :D

Nikki August 22, 2013 at 8:03 pm

Thanks for ur quick reply! Will definitely have to make these. Yummo!

Susan August 22, 2013 at 8:32 pm

Think of the jam as fresh berries since nothing has been done to “preserve” them. The scones will last at least a week.

Tabia August 22, 2013 at 8:50 pm

Q: coconut crystals and date palm sugar, are they the same or equivalent? Thanks for doing what you do.

janelle August 23, 2013 at 3:34 am

what do you do if you don’t have a dehydrater ?

Sally August 23, 2013 at 4:33 am

Hi Susan
This recipe mentions coconut crystals. I’ve never heard of them. Would ground up (in food processor) fresh coconut meat suffice? I’ll try it myself and see. Certainly looks like real ‘scones’

Sandii August 23, 2013 at 5:58 am

New to the Raw world…what is your recommendation od a dehydrator for a newbie like me? I’ve been looking at Excalibur brand, 5 tray system.

Mary August 23, 2013 at 7:23 am

That is a lot of sage for being dried. Is the measurement correct? Thank you, I am looking forward to making these.

Blanka August 23, 2013 at 10:46 am

Oh Susan,
it’s not only your creations but also the way you write the stories that accompany them! You are my foodie heroine! Thank you for your endless inspirations and deliciousness!
Blanka

Maui Mama Organics August 23, 2013 at 12:49 pm

Hi Susan,
I just wanted to tell you that I loved your post and I can relate just a bit. I’m a SF girl but now in Hawaii and sometimes I miss the cool crisp air but most of all I miss wearing my boots. :) I will try this recipe but Im allergic to oats so I will experiment with another nut flour. Have a great day. :)

Eshalle

Tianna August 23, 2013 at 4:17 pm

this looks delicious!

Zsuzsa August 24, 2013 at 7:56 am

Thank you very much for this lovely work :) I wanna go one day completely raw, you make it so easy ;)

Debyi August 24, 2013 at 6:20 pm

I can’t wait to try the jam! I am allergic to apples, and since pectin can be made from apples and you never know, I have had to “give up” on jellies and jams. Never thought to use chia seeds.
Thanks for the recipe!
Debyi

Susan August 25, 2013 at 7:22 pm

Blanka, Thank you so much! What a wonderful thing to hear.

kimmythevegan August 25, 2013 at 8:06 pm

Oh how I wish I would have had this recipe a few weeks ago for a tea party I went to. I tried making vegan & gluten free scones and they didn’t turn out. These would have been delightful, I’m excited to try making them! And I love how the jam is sweetened with maple syrup =)
Are you in Cali? Me too – I’m not too far from San Jose. I come from Canada and I am the opposite of you, I crave the hot, sunny weather and don’t miss the rainy springs, the chilly falls and unbearably cold winters ;p

Lucy August 26, 2013 at 7:13 am

Love these Scones!! Made them for an early breakfast with friends, I dehydrated them overnight and they were “warm” for breakfast. YUM! I used agave, out of the coconut crystals, worked just fine. Thanks so much for your always inspiring offerings.

Paulette Sims August 26, 2013 at 10:31 am

Do you think cashew nuts will work instead of macadamia nuts? Macadamia nuts and pine nuts are too expensive for my budget. I do appreciated your suggestions. And thank you for this amazing scones recipe. I am going to try making over the labor day weekend.

Susan August 26, 2013 at 10:41 am

In this case, I think cashews would be just fine.

Eileen August 26, 2013 at 1:06 pm

I agree with you 1000% on the frustration of CA weather! It’s like spring is the only season, and the sun is just constantly whacking us all on the top of the head every day. Greyness and snow are at the top of my priority list for vacation destinations now. :)

Anyway. These scones look delicious! I don’t think I’ve eaten a raw scone before–super interesting.

Shannon August 29, 2013 at 4:21 am

It is so good to hear about other people who are also trying to eat raw/vegan, AND gluten free! So many pasta options make my head spin with fear. Like you said, it takes a bit more planning, but it’s possible.

NancyMc August 30, 2013 at 9:47 am

I’m making this for the second time because they are absolutely amazing and not difficult to make. We love the blackberry jam. The scones are hearty and filling. I would never have thought of making scones in my dehydrator. Thank you, Susan, for this super recipe!

Susan August 30, 2013 at 10:22 am

You are welcome!

Maya August 31, 2013 at 5:06 pm

I just want to say that I made these yesterday and I simply cannot believe how delectable the scones along with the jam are… OH MY… It is just incredible. This is actually the second time in my life that I find a recipe I want to remake for the rest of my life, the first time being Crudessence’s raw vegan brownies :) I want to thank you for this deliciousness… oh gosh… I am speechless by the amazingness of this combination! BLACKBERRY SAGE… with the lemon zest… AAA…

Melissa September 3, 2013 at 9:36 am

Thanks so much for this recipe! Can’t wait to try it.
Do you think raw buckwheat groats ground into flour would work instead of the oats?

diana September 4, 2013 at 4:18 pm

cant wait to try these! and i love that you miss MN weather because it always inspired me to think of you in that part of the world. the midwest was blessed to have your energy and inspiration.

Susan September 4, 2013 at 4:43 pm

Diana…so sweet of you to say. I do go back quite a bit as my mother is still there!

Melissa October 10, 2013 at 3:57 pm

Hi Susan! These look ABSOLUTELY DELICIOUS!!! One question I have is that every time I work with raw oats, they end up leaving a hot burning sensation aftertaste in the back of my throat – and I’m not the only one who notices this. Does the same thing happen to you? And do you know of a way to avoid this? Thanks!!! Love your creative and delicious recipes!!!

Susan October 10, 2013 at 4:23 pm

I have never had that problem. Maybe try soaking the oats and dehydrating them? I will see if I can find anything on it. Cheers!

Melissa October 13, 2013 at 9:35 pm

Thanks Susan!

Betsy October 23, 2013 at 9:51 pm

Hi Susan, I made your lemon scones and they are to-die-for fabulous. I love scones and begrudgingly gave them up when I went raw years ago. Your raw recipe is just right – the lightness of the oat flour, the lemony taste from the juice and zest, the combination of letting the lemon juice – zest – and almond milk sit, and the nutritional punch from the Chia seed. Devine! I finished my scones with s sprinkle of diced raw, organic pecans and a very light sprinkle of raw sugar. Scones and tea anyone? Thanks for your web presence and super fabulous recipes. I’ve made so many of them. Stay inspired in the kitchen, Susan! You inspire me (and so many others) with your creative, delicious and artistic raw food recipes. Eat well, be well, live good, ~ Betsy (AKA Raw Food Betsy)

Tanya November 1, 2013 at 10:05 pm

Maple syrup and coconut sugar isn’t raw?

Susan November 1, 2013 at 11:28 pm

Maple syrup is not raw…I cover that on the FAQ page. The link is at the top of the page. We are not militantly 100% raw here.

Ellen Lederman December 30, 2013 at 5:14 pm

I loved both the scones and the preserves. My scones didn’t look as pretty as yours since I’m kind of sloppy about laying out stuff neatly on a dehydrator sheet and also because I had white chia seeds (the black add a nice contrast in your photo).

Your blog lives up to it’s name—it’s truly amazing. Thanks for sharing your talents so generously and making healthy eating so much fun for the rest of us who can’t come up with recipes like you! Have a very happy 2014.

Emily January 20, 2014 at 8:42 pm

Hi Susan,

This looks so yummy! I’m thinking of getting a dehydrator, which kind would you recommend? it seems like the excalibur 9-levels could be good for things like kale chips but maybe too big for smaller recipes like this one..? thx!

Emily

Jo McLean February 16, 2014 at 4:48 pm

This recipe is truly amazing. I never imagined raw dehydrator scones could look and taste so delicious.

I have a sensitivity to almonds so I used hazelnut milk instead.
Thank you, Susan.

Susan February 16, 2014 at 5:02 pm

You are welcome! I am glad you enjoyed the recipe. I love the substitution. Cheers!

julia April 1, 2014 at 11:00 am

inspired by your recepy, making savory scones – combo between your cheeze kale chips and almond/cocnut pulp from milk that i never throw away. will let you know.
thank you !!!

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