There is nothing quite like a warm, fresh from the oven scone. Be it sweet or savoury you just can't beat that comforting taste and texture a scone provides.
4 tsp non-alum baking powder
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1/2 tsp sea salt
1/3 cup Anita’s Organic Cane Sugar
3/4 cup Coconut Oil (in solid form)
1/2 to 1 cup cold water or milk (regular or non-dairy)
1 cup Anita’s Organic Thompson Raisins (or sultanas/currants/cranberries)
1 tbsp milk (or non-dairy alternative)
1 tbsp Anita’s Organic Cane or Brown Sugar
1 tsp cinnamon
Pre-heat the oven to 425oF and line a baking sheet with parchment paper.
In a large bowl sift together the flours and baking powder. Stir in the sugar, salt, and vanilla powder.
Cut the coconut oil into small pieces and add to the flour mixture. With your fingers tips or a pastry cutter work the coconut oil into the flour mixture. Continue to work in until the mixture resembles wet sand. It’s ok to have a few little lumps left as this will give a flaky texture.
Add the dried fruit and mix evenly.
Drizzle in 1/2 cup cold water or milk and gently mix. If the mixture is too dry (to form a soft dough) add more liquid a tablespoon at a time until a soft dough is formed.
Turn the mixture out onto a lightly floured surface and either roll out with a rolling pin or pat with your hands to form a circle (about 1/2 inch thick). Cut into 8 wedges or use a round (or fluted) cookie cutter.
Place on the lined baking sheet and brush with the extra tbsp milk. Mix together a tablespoon of sugar and a teaspoon of cinnamon and sprinkle a little on each scone.
Bake in the centre of the oven for 10 – 18 minutes (depending on the size you cut them). They are ready when they are slightly golden.
Remove to a wire rack to cool.