There’s no doubt about it, winter is officially here- it’s cold, it’s rainy and there’s nothing more I want to do is get into my pyjamas and bake. a lot. Last Tuesday night I had a sudden urge to make scones so after a quick Google and some creative substitutes, I got out my mixing bowl and made a batch to last me the rest of the week. As usual, there’s no butter, no sugar and plenty of goodness!
– 1 1/2 cups spelt flour
– 1 1/2 cups brown rice flour
– 1 tbsp baking powder
– 1/4 tsp salt
– 6 tbsp cold coconut oil
– 1 cup raisins
– 1 cup + 2 tbsp unsweetened almond milk
– 2 tbsp agave nectar or sweetener of choice
– 1 tsp vanilla extract
1. Preheat the over to 200 degrees Celsius.
2. In a large bowl, whisk together the flours, baking powder and salt.
3. Add the coconut oil and run fingers through the mixture until it is crumbly.
4. Stir in the raisins.
5. Combine the agave, vanilla and milk and mix into the dry ingredients until just combined.
6. Place dough onto a floured surface and pat into about a 9 inch circle. Cut the dough into 8 wedges.
7. Transfer the wedges onto a baking sheet lined with greaseproof paper and brush with extra almond milk.
8. Bake for 20 minutes, or until golden brown.
9. Serve with a generous amount of soya butter and a 100% fruit raspberry jam.