Maple Raisin Scones

Breads, Muffins and Scones

Yield: 8 large scones
Recipe: 117/200
“Back to Baking”, pp. 260

20191208_222246

    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!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.
  3. In a separate bowl, whisk together the ¾ cup of almond or soy milk, ½ cup of maple syrup and vegetable oil.
  4. 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.
  5. 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.
  6. Stir together the remaining tablespoon of almond or soy milk and maple syrup, and use to brush the tops of the scones.
  7. Bake for 20 to 25 minutes, until the tops of the scones are golden brown. Serve warm or at room temperature.

Valerie

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