500 g strawberries,
1 tablespoon water
1 tablespoon fresh lemon juice
2 teaspoons arrowroot powder
Add the strawberries to the saucepan directly along with the water, lemon juice and arrowroot powder and heat for 5 minutes to soften them up. Puree mixture in your blender or food processor then return to the saucepan.
Bring mixture to a boil slowly over medium heat, stirring frequently. Lower heat to medium low and simmer until it thickens, approximately 50 minutes. As it begins to thicken stir frequently to avoid burning. You will know it is done when you draw a rubber spatula through the center and it creates a hole that stays open for a few seconds and then fills back in. Once this happens remove from the heat and allow it to cool before storing in sterilised jars. As it cools, it will continue to thicken. If your jam becomes too thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker jam.
For the Scones…
180g plain or spelt flour
1 good pinch of salt
2 tsp baking powder
20g xylitol (from birch trees and good for teeth!)
85g sunflower margarine
1 scoop of soya yoghurt
Pre-heat oven to 200C.
Mix together the flour, salt, xylitol and baking powder. Lightly rub the sunflower margarine into the flour without over-working it. Stir in the soya yoghurt so the dough just comes together, always a bit less than you think!
Turn slightly sticky dough onto a lightly floured surface and roll or press till 2.5cm thick. Cut into 6.5cm or smaller rounds (use an upturned glass as a cutter and place on a greased baking tray.
Bake for 15-17mins until golden. Allow scones to cool a little on a wire rack. Serve with jam or fresh strawberries and optional coconut yoghurt or cream