Scones With Jam & Cream With Sweet Laurel

SWEET LAUREL SCONE MIX

• 1 packet of Scone Mix**
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract
• Preheat oven to 350. Line a baking sheet with parchment paper.
• In a medium sized bowl, add Sweet Laurel Scone Mix* mix, maple syrup, apple cider vinegar, and vanilla extract. Stir into a tacky dough. Press dough down to form a circle about 2 inches thick. Cut into 8 wedges. Spread the wedges onto baking sheet & bake for about 12-15 minutes. Enjoy with cup of tea!
• **If not using Sweet Laurel Scone Mix, you can sub 3/4 cup almond flour, 1 tablespoon ground flax seed and 1 tablespoon coconut flour

FRESH BERRY JAM

• 2 cups fresh or frozen raspberries, strawberries, blueberries or blackberries (or a combination)
• 3 tbsp maple syrup
• 1 tbsp fresh lemon juice
• In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook, stirring and mashing the berries, for 8-10 minutes, until the juices have been released and thickened. Remove the pan from the heat and allow the jam to cool.
• Transfer the jam to a glass jar. Refrigerate until ready to use, for up to 5 days.

COCONUT WHIPPED CREAM

• 1 can coconut milk or cream, refrigerated overnight
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. the remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it. To mix by hand, or for tips/tricks, see this Instagram tutorial!
• Using a rubber spatula, slowly fold in the maple syrup and vanilla. transfer whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.