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Food Recipes

Maple Almond Cinnamon Raisin Scones (Vegan, whole wheat, and sugar free but that’s beside the point)

April 30, 2017

Maple Almond Cinnamon Raisin Scones (Vegan, whole wheat, and sugar free but that’s beside the point)

This winter I made a lot of yeasted rolls; cinnamon rolls, savory breakfast rolls, even an avocado challah roll filled with Nutella.  They were all delicious, but they also all required forethought. You have to let the dough rise multiple times, and while hands-on time might only be 20 minutes, the process as a whole takes hours.

A little over a month ago, I filmed an ill fated and very silly video in which I made some vegan strawberry scones. It was my first time making scones, and despite the technical difficulties, they were delicious. Since then, I have made a ton of scones, tweaked the recipe a bit, and tried all kinds of delicious additions. My favorite thing about scones, is that you can wake up, and decide while you’re making your coffee “I’m going to make some scones to have with this!” and 30 minutes later, bam, scones. Scones are a “quick-bread” so the minimal rising they do is thanks to baking powder. My little guy is at an age where he wants to eat everything we eat, so these only have a few tablespoons of maple syrup for sweetness spread across the whole recipe, no refined sugar; I also used half whole wheat flour, and added the sliced almonds for a little protein boost.

Maple Almond Cinnamon Raisin Scones

3/4 cup sliced almonds
1/2 cup raisins or other small dried fruit
1/2 teaspoon ground cinnamon
3 tablespoons maple syrup
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons coconut oil, melted
2/3 cup milk of your choice
1 teaspoon vanilla extract
optional: cane sugar for sprinkling

Pre-heat your oven to 400°F. Mix all the ingredients together. Be careful not to pour chilled milk directly on top of your coconut oil (ask me how I know.) Form a ball, and roll out on a floured surface into a 8″ circle, and cut into six pieces. I further scone one of my scones into toddler portions. Place on a lightly greased baking sheet, and bake for 20 minutes or until edges begin to brown. Allow to cool for 10-20 minutes before serving. That’s it! Enjoy your scones! My husband asked about two minutes after he finished his this morning “Babe? What if I want another scone?”

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