1/3cupCoconut oil, chilledOr use butter,chilled and cut in small pieces
1/3cup JamAny good quality jam will do.
1-2TbspCoconut cream, at room temperatureOr use regular cream
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!
Lavender Buckwheat Jam Scones - https://www.tashasartisanfoods.com/blog/ -November 12, 2017