Preheat the oven to 180°C.
(To make the oat flour) blend the oats in a blender until they form a flour like consistency. Add the almonds and blend together. Place the oat flour and almonds in a bowl and add the nutmeg, cinnamon, raisins, bicarbonate of soda and lemon and orange zest. Mix the ingredients together. In a separate bowl, beat the egg and then add to the dry mix and stir in. Add Mellow Yellow, agave syrup and almond milk to the mixture and stir together.
Spoon the mixture into scone sized proportions onto a baking tray. Please note the scones do not rise much, so if you would prefer, grease a muffin tray with Mellow Yellow and spoon the mixture into the tray. Bake in the oven for 20 minutes until the tops are golden brown.
Chop the ends off of the strawberries and place in a saucepan with the agave syrup. Turn on the heat and allow to cook for five minutes until the strawberries are soft. Mash the strawberries with a fork until the mixture is smooth. Add the chai seeds and keep cooking on a low heat for a further 20 minutes. Continue to stir the mixture. Remove from the pan and place the jam in a bowl where it will continue to thicken whilst it cools.
Leave the scones to cool and serve with chai jam and cream or natural yoghurt. In a fridge the jam will keep for approximately 1 week.
Thank you to GoodFlaura for providing this wonderful recipe.