Einkorn & Spelt Raisin Scones
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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. Eat these as they are or top with a spoonful of your favourite jam.
- 1 1/2 cups Anita's Organic All Purpose Spelt Flour
- 1 cup Anita's Organic Einkorn Flour
- 4 tsp Non-alum baking powder
- 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
- Preheat the oven to 425˚F 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.
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