Fig and date scones with blueberry chia jam and coconut cream

Heavenly High Tea - Who said indulgent socials can't be healthy? These raw, vegan, gluten-free recipes from Maz Valcorza's whole food cafe Sadhana Kitchen are as nutritious as they are moreish - Fig and date scones with blueberry chia jam and coconut cream. Photography by Rodney Macuja/

  • 4 hrs cooking
  • Makes 12
  • Print


Fig and date scones
  • 2 cup almond meal
  • 2 cup cashew meal
  • 1 cup golden flax (linseed) meal
  • 3/4 cup coconut sugar
  • 3/4 cup psyllium husk powder (or 3/4 cup psyllium husk ground in a high-speed blender)
  • 1/2 cup finely chopped dried dates
  • 1/2 cup finely chopped dried figs
  • 1 1/2 cup coconut milk
Blueberry chia jam
  • 2 cup blueberry purée (blend fresh blueberries until smooth)
  • 2 tablespoon chia seeds
  • 1/3 cup coconut nectar
  • 1/2 teaspoon vanilla powder
Coconut cream
  • 1 cup coconut flesh
  • 1/2 cup coconut water
  • 1 teaspoon vanilla powder
  • stevia, to taste


Fig and date scones
  • 1
    For the scones, combine all ingredients except the coconut milk in a large mixing bow. Make a well in the middle and slowly add the coconut milk, half a cup at a time, until the mixture forms a dense, moist dough (not sticky).
  • 2
    Roll dough into a log and cut into 4cm pieces. Shape into rounds and place on a dehydrator tray. Dehydrate at 45°C for 8-10 hours. If you don't have a dehydrator , place the scones in the oven on the lowest setting with the door ajar for 2 to 4 hours.
Blueberry chia jam
  • 3
    Combine all the blueberry chia jam ingredients in a large bowl and whisk for 30 seconds until well combined. Set aside for a few minutes, then whisk again. Repeat three times and transfer to a jam jar. Refrigerate until needed.
Coconut cream
  • 4
    Combine all ingredients for the coconut cream in a high-speed blender until very smooth. Refrigerate until needed.
To serve
  • 5
    Serve scones, halved, with blueberry chia jam and coconut cream.