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    Home > Breakfast

    November 13, 2017

    Lavender Buckwheat Jam Scones

    There are days when I'm completely bereft of ideas for cooking or baking. Then there are times when it all just comes rushing, and all I want to do is be in the kitchen fearlessly creating, trying new recipes with no worries about how the final dish will turn out. There are hits and misses,but lets focus on the hits, shall we?  Like these Lavender Buckwheat Jam Scones!

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    My good friend Amisha THE JAM LAB  very thoughtfully sent me her extraordinary homemade Pluot & Lavender Jam all the way from the US. Gosh, the flavour is to die for! Apart from smothering our toasts, topping  porridge and yogurt with it , I really wanted to incorporate this jam to make a special treat for us.

    Pluot Lavender Jam

    So on a lazy Saturday morning, thoroughly inspired by the beautiful jam flavours, I got my hands in a bag of buckwheat flour and a small pack of lovely dried lavender ( purchased from Mittal Teas in Delhi). Soon enough there was a  distinctive, sweet, floral smell wafting in my kitchen. Instictively making me reach out for making a cup of tea for myself and settling down with a warm scone and  a good book.

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    The  coconut oil  ( or butter)  and coconut cream should be well chilled. But I was in a rush to get baking, so didn't really bother with that this time. While the quality of scones was not compromised at all, I would recommend this step anyhow. 🙂

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    The scones were lightly sweetened, delicately flavoured , wonderfully tender and buttery. Just the way they should be. All that jam oozing out, crumbly dough, simply added to the rustic charm. We are looking at  comforting homey easy baking here rather than  polished perfection.

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    NOTES:

    • The trick to making soft and tender scones is not to overwork the dough. Therefore minimal handling gives great results. The dry and wet ingredients should be mixed in very gently. Please don’t overmix.
    • While buckwheat flour gives great results here, if you don't wish to use it, do feel free to use all purpose or wholewheat flour.
    • You can use good quality jam for this recipe. There are many fabulous, locally produced ones available easily in any supermarket.

    Lavender Buckwheat Jam Scones, vegan, glutenfree, vegetarian, dairyfree, scones, breakfast, snack, dessert

    I’d love to hear from you!  Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.

    Print Recipe

    Lavender Buckwheat Jam Scones

    Servings: 8 Scones
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1.5 cups Buckwheat flour
    • 1/2 cup Almond meal
    • 2.5 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup sugar
    • 1 tsp Dried Lavender
    • 3/4 cup Coconut cream, chilled Or use regular cream
    • 1/3 cup Coconut oil, chilled Or use butter,chilled and cut in small pieces
    • 1/3 cup Jam Any good quality jam will do.

    For topping:

    • 1-2 Tbsp Coconut cream, at room temperature Or use regular cream
    • 1 tsp Dried Lavender

    Instructions

    • Pre heat the oven to 200C. Line a baking tray with silpat or baking paper.
    • In a large bowl, combine all the dry ingredients - buckwheat flour, almond meal, baking powder, lavender, sugar and salt.
    • Add the coconut cream and oil. Mix with a fork until the dry ingredients are just moistened.
    • Turn the dough out on to a well floured surface and press together gently till it forms a ball. If it seems too dry, don't worry, just add another tablespoon or two of cream. It will be a soft, scraggy dough ball.
    • Press into a rough rectangle, about 1/2" thick. Cut into 8 rectangles with a very sharp knife.
    • Place a teaspoon of the jam onto the rectangles and fold over covering the jam inside. Don't worry if the jam oozes out and the pastry breaks a bit...adds to the rustic charm! Just gently pat the broken pastry bits back on the folded dough. Place gently on your prepared tray.
    • Brush liberally with the cream, sprinkle with lavender. Bake for 12-15 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
    • Serve warm with some whipped coconut cream. Enjoy!

     

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    Reader Interactions

    Comments

    1. amisha says

      November 13, 2017 at 4:53 pm

      Thank you so much Natasha for your kind words! I am so happy that you love the jam! I am so happy that I could send it to you finally. These scones look amazing and I love the fact that you used buckwheat in it. I love the flavor of buckwheat. You made it gluten free and vegan! Beautiful work my friend!

      Reply
      • natashaminocha says

        November 14, 2017 at 5:45 am

        Thank you so much Amisha! Your jams are truly a treat to the senses...What a pleasure to finally have some with me. You are such an inspiration, striving excellence in all you do. Very happy you stopped by and for your wonderful feedback. Much love to you.

        Reply

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