Maple Raisin Scones


eight large scones



About this Recipe

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).


  • 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 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.
Step 6
Bake for 20 to 25 minutes, until the tops and bottoms of the scones are golden brown. Enjoy warm or at room temperature.