I have to admit, I miss a good scone… but not any more! 
These raw scones do the trick very nicely and are super healthy and packed full of tons of nutrients. That means you can eat even more of them of them, right?
Scone Ingredients:
450g buckwheat groats, soaked for 8 hrs and then dried for 8 hrs in a medium dehydrator
50g golden flaxseeds, ground
Juice of 3 lemons
Zest of 1 lemon
1 tsp. alcohol free vanilla extract
1 tsp. honey or maple syrup
50ml of olive oil
100ml of filtered water
1 tsp. cinnamon, ground
1 tsp. of Himalayan or sea salt
Directions:
1. Add all the above ingredients into a food processor and process until smooth but thick.
2. Place large spoonfuls of the mixture onto a paraflex/lined dehydrator tray and dehydrate for 8 hrs.
3. Remove the paraflex sheet and turn over the scones and place upside down on the dehydrator sheet and dehydrate for a further 1- – 12 hrs.
4. Add raw jam and cream (see below) and serve
Ingredients for Jam:
200g of fresh fruit (I particularly like strawberries)
6 large pitted dates
50g of chia seeds
Directions:
1. Add the dates to a food processor and blend down to small pieces
2. Add the fruit and chia seeds and to the food processor and blend everything until smooth
3. Place in the fridge for an hour to allow the chia seeds to swell.
Cream
Ingredients:
200g cashews
70g of coconut oil (melted)
1 tbsp. alcohol free vanilla extract
70 – 100g of filtered water
Directions:
1. Add all the ingredients to a food processor and process until smooth
2. Sit for at least an hour to either on the side or in the fridge to thicken
Enjoy!
