English Scones

This is one of my family's all-time favorites! This was the first recipe that I switched to vegan for us. My kids ate them 2-3 times before I told them I'd made the switch. So it's a great transition recipe.

2 c. organic spelt flour
½ tsp. sea salt
1 Tbsp. aluminum-free baking powder
¼ c. plus 1 Tbsp. organic sugar, divided (evaporated cane juice, rapadura, or Sucanat)
¼ c. organic coconut oil*
¼ c. organic raisins **
½ c. plus 1 Tbsp. milk of choice, divided (almond, rice or coconut)***
1 flax meal “egg”, beaten

1. Mix together flour, salt, baking powder and ¼ cup sugar.
2. Cut in oil with pastry cutter.
3. Fold in raisins, then mix in ½ cup milk and “egg”.
4. Roll dough into a ¾-inch thick circle and place on ungreased baking sheet.****
5. Brush with remaining milk and sprinkle with remaining sugar.
6. Bake at 400 degrees for 15 minutes or until it starts turning golden brown.
7. Cut into 8 wedges.

Notes:
*May also use Spectrum Organic Shortening
**We prefer Organic dried cranberries. But I have also used frozen blueberries, frozen cherries or chunks or dark chocolate and a little grated orange peel. As long as your dough does not become too wet while you are folding them in, the scones will turn out fine. If your dough appears to be too sticky, try adding 1-4 more Tablespoons of flour. Stir between each additional Tablespoon until you reach the desired consistency.
***I RARELY use the additional Tablespoon of milk. Instead I sprinkle the additional Tablespoon of sugar (preferably rapadura) onto the scones.
****I press the dough right onto a baking sheet. I feel like the dough remains “lighter and fluffier” if I don’t roll it with a rolling pin.

Additional notes:

Spelt is NOT gluten free but can be tolerated by some people who are gluten sensitive.

This recipe is very easy to double if you need an easy breakfast item for a larger group of people. The scones are also significant in size. They could definitely be cut into 10-12 smaller scones instead.