Homemade scones with raspberry jam

Preheat the oven to 220 degrees Celsius.

Prepare a baking sheet with parchment paper.

Mix the all-purpose wheat flour with baking powder, cinnamon, Fit Green Protein, and a pinch of salt.

Add the coconut oil in 4 parts to the mixture and rub it in with your hands until you get a crumbly texture.

Gradually add the almond milk and agave syrup, and mix it into the dough with your hands. Don't knead too hard or too much, just enough to combine all the ingredients. This keeps the scones light and airy!

Cover the bowl with foil and place the dough in the refrigerator for a maximum of 15 minutes.

Place the dough on the counter or a cutting board and roll it out to a thickness of about 1.5 / 2 cm.

Use a round cutter (or cookie cutter) to shape the scones from the dough. Place the scones on the prepared baking sheet.

Brush some of the topping over the scones and place the baking sheet in the oven for about 10-12 minutes, until they are nicely golden brown.

In the meantime, you can make the homemade raspberry jam.

Very simple: mash the fresh raspberries with a fork and optionally add some cinnamon and agave syrup. Using frozen raspberries? Add them to a pan on low heat and stir until the raspberries are thawed. Then repeat the same steps. Tip: adding 1 tsp of chia seeds will make the raspberry jam extra thick!.

Remove the scones from the oven and let them cool for a while.

Optionally, cut the scones in half and spread them with a layer of fresh raspberry jam, coconut yogurt, or plant-based oat spread!