Project Description

Prune Scones with Strawberry Prune Jam (Vegan)

 

I am SO excited to create my first brand partnership recipe with the California Dried Plum Board. I follow many dietitians on Instagram who work with brands to create and share content that educates the public on food and nutrition, and love that social media provides a platform for us to reach a large audience. As dietitians, we have to be careful with the brands we partner with and the information we share online. Because we are regulated by the College of Dietitians of Ontario, we must adhere to a set of ethical practice guidelines and avoid any conflicts of interest that may sway the public to believe and buy into false nutrition information. There is A LOT of phoney information on social media/the web/just about everywhere we look, and unfortunately many influencers who spread this information are unqualified and do so for financial gain and an increased following, rather than to educate the public. PLEASE do your part to research the products and claims that spike your interest before spending unnecessary money or harming your body.

March is Nutrition Month, and this years theme is to unlock the potential of food! The potential to fuel our bodies, heal illness, prevent disease, teach kids how to cook, bring people together, and so much more than just basic nourishment! With this recipe, I am unlocking the potential for California Prunes to potentially help decrease bone loss in post menopausal women. Vitamin K and manganese are two minerals found in prunes, which play a role in bone health. Prunes are naturally sweet, a source of fibre and have a low glycemic index, which means they can help manage blood sugar levels (especially when paired with a protein, such a nuts). I love adding prunes into a trail mix, using prune puree as a substitute for sugar in baking, or adding them into a salad for sweetness and texture.

Since I have never made scones or jam before, I unlocked my potential in the kitchen by trying these new recipes and continuing to develop my baking skills! So, I encourage you to unlock the potential of food this month – try a new recipe (especially this one!), teach your kids how to cook, host a food-centred celebration, or meet with a dietitian!

Ingredients

Scones:

  • 2 tbsp ground flax
  • 3/4 cup water
  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup + 1/4 cup chopped California Prunes
  • 1/4 cup liquid coconut oil

Jam:

  • 1 cup fresh strawberries, trimmed and cut in half
  • 1/4 cup California Prunes
  • Splash of water
  • 2 tbsp chia seeds

Directions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a bowl, mix the ground flax with water and set aside to thicken (this is to make an “egg”)
  3. Blend 1/2 cup of prunes with a splash of water until a puree consistency is formed.
  4. In another bowl, combine the flour, baking powder, salt, cinnamon. Add the prune puree (it should be around 1/4 cup + 2 tbsp of puree) and mix well. Add the coconut oil and flax mixture and stir until well combined Lastly, added the remaining 1/4 cup of chopped prunes.
  5. Transfer the dough onto your parchment paper-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Use a wet knife to cut into 6 wedges. Optionally sprinkle with cinnamon or a bit of sugar.
  6. Bake for 20-25 minutes, until edges are golden brown.
  7. While the scones are baking, blend the jam ingredients until your desired jam consistency. Transfer to a sauce pan and place on stove over medium heat. Heat until it begins to bubble, then reduce heat to low and let simmer for 10-15 minutes. Let cool and store in fridge for 7 days or freeze.
  8. Remove from oven, let cool slightly, and enjoy immediately with a spread of strawberry prune jam!

Enjoy!

Xo,
Nutritious Niks

*This post was made in partnership with the California Dried Plum Board. I only work with brands whose values align with my own, personally and professionally.