Lemon Scones with Mixed Berry Jam

These scones are pretty convincing to me since I haven't had a baked scone in about twenty years. I love the doughy consistency, the tangy lemon flavor, and the scone texture. Paired with a mixed berry jam, these are perfect for breakfast warmed in the dehydrator and served with a hot cup of tea.

Lemon Scones:
3 c. oat groats ground into flour
1/2 c. chia seeds
2 c. cashews soaked and drained
5 dates blended with 1/4 c. water
1 T. agave
1/2 c. fresh squeezed lemon juice
1 c. hazelnut milk
1 t. vanilla
1 t. salt

Process cashews in the food processor. Add remaining ingredients and process until a doughy consistency forms.  Roll out onto a Teflex lined dehydrator sheet. Press into a large circle shape with your hands. Pressing with your hands leaves some texture to the scones.  Cut into wedges. Dehydrate at 105 degrees for about ten to fifteen hours, flipping about halfway through.

Mixed Berry Jam:
1 c. mixed berries (I used frozen)
1 1/2 T. chia seeds
1/2 t. fresh sage
2 T. maple syrup

Process ingredients in a blender. Refrigerate until set.

Serving:
Place one scone on a plate. Spoon a large tablespoon of jam onto the plate next to the scone. Serve with hot tea.