Buttery Tea Biscuits and Blueberry Lavender Jam

It’s day two of VeganMofo and I’m feeling good! If you’re visiting for the first time today, know that I’m not doing a theme but instead a collection of my favorite recipes that I make, maybe a few cookbook challenges and a bit of veganizing of non-vegan recipes.

Today I made my Buttery Tea Biscuits with Blueberry Lavender Jam. These are a lovely accompaniment to afternoon tea, breakfast or brunch. These biscuits are light but decadent even though there is no butter in them. Kamut Flour is the secret ingredient here that give the biscuits a rich buttery flavor.

Buttery Tea Biscuits

Buttery Tea Biscuits and Blueberry Lavender Jam © The Queen V Kitchen 2013

Buttery Tea Biscuits and Blueberry Lavender Jam, makes 15-20 biscuits


For the Biscuits

  • 1 1/2 cups Organic Whole Wheat Pastry Flour
  • 1/2 Organic Kamut Flour
  • 1 1/2 cups Coconut Milk*, from the can (not light)
  • 3 tsp. Baking Powder
  • 1 TBSP Sugar
  • 1 tsp. Salt

*Shake the can very well and refrigerate over night. When you open the can the coconut should be thick and creamy almost like yogurt. If it’s hard just bring it to room temperature to soften.

For the Jam

  • 1 cup fresh or frozen Blueberries, I use fresh
  • 1/2 tsp. dried Lavender
  • 1/4 to 1/3 cup Sugar, depending on the sweetness you prefer
  • 2 tsp. Lemon Juice
  • 2 tsp. Lemon Zest
  • 1/4 tsp. Agar Agar Powder


For the Biscuits

  1. Preheat oven to 475 degrees.
  2. Whisk together the dry ingredients in a large bowl.
  3. Stir in Coconut Milk with a wooden spoon. Dough will be sticky.
  4. Press dough on to a lightly floured surface, roll slightly to desired thickness just to smooth it out.
  5. Use your favorite shaped cutter and start cutting the biscuits.
  6. Place on a parchment lined sheet.
  7. Brush the tops with Almond Milk and sprinkle with Sugar.
  8. Bake for 10 minutes.

Buttery Tea Biscuits

For the Jam

  1. Add all the ingredients to a small sauce pot.
  2. Bring to a boil.
  3. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until thickened.

You can store the jam for up to a week in the fridge, or you can eat it all at once with every biscuit like I usually do.



10 thoughts on “Buttery Tea Biscuits and Blueberry Lavender Jam

    • Thank You Helen! You can use this simple method for making a quick jam with any fruit you like and it will keep up to a week or so in the fridge. It’s great for small batches with out all the work of the canning process. Enjoy!

  1. Pingback: Vegan MoFo Favorites Round Up Week 1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s