The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all. I was wrong! This dessert took no time at all to make and was delicious! The raisins actually provided a nice texture to the scones and added some sweetness without being overwhelming. Delicious! Who would’ve thought to put raisins in scones?! Anna Olson, that’s who. Great idea. I cannot recommend these scones enough. Easy, tasty, not too sweet and dairy- and egg-free!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup + 1 tablespoon almond or soy milk
- ½ cup + 1 tablespoon pure maple syrup
- 3 tablespoons vegetable oil
- ½ cup raisins
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.
- In a separate bowl, whisk together the ¾ cup of almond or soy milk, ½ cup of maple syrup and vegetable oil.
- Make a well in the centre of the flour and pour in the mixed liquids. Stir the mixture with a spatula until it becomes too hard to do, then turn the dough onto a lightly floured work surface, add the raisins on top of the dough and knead it until it just comes together.
- Shape the dough into a disc of about 8 inches in diameter and cut into 8 wedges. Place the scones onto the prepared baking tray, leaving two inches between them.
- Stir together the remaining tablespoon of almond or soy milk and maple syrup, and use to brush the tops of the scones.
- Bake for 20 to 25 minutes, until the tops of the scones are golden brown. Serve warm or at room temperature.