Maple Raisin Scones

View Instructions

Makes:

eight large scones

Category:

Baked Goods | Scones

Introduction

About this Recipe

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Recipe from Back to Baking Whitecap Books, 2011

These scones are easy to make and you can change up the raisins and use pecans or walnuts instead.

NOTES: The scones are best enjoyed the day they are baked, but the dough or the baked scones can be frozen (do not refrigerate).

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt

¾ cup + 1 tbsp almond or soy milk
½ cup + 1 tbsp pure maple syrup
3 tbsp vegetable oil
½ cup Thompson raisins

Step by Step Instructions

Step 1

Preheat the oven to 375°F and line a baking tray with parchment paper.

Step 2

Stir the flour, baking powder, cinnamon, ginger and salt together.

Step 3

In a separate bowl, whisk the ¾ cup of almond or soy milk, ½ cup of the maple syrup and the vegetable oil.

Step 4

Make a well in the centre of the flour and pour in the liquid. Stir the mixture until it becomes too hard to do, then turn the dough out onto a work surface, work in the raisins, and knead the dough just until it comes together.

Step 5

Shape the dough into a disk about 8-inches across and cut into 8 wedges. Place the scones onto the baking tray, leaving 2 inches between them. Stir the remaining 1 tbsp of almond or soy milk and 1 tbsp of maple syrup together and brush the tops of the scones.