From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve created these Healthy Raisin Scones with the English Tradition of Afternoon Tea in mind.
makes 12 scones
Preheat oven to 425F
Pour 1 cup rice milk or coconut milk amd add 1 tsp apple cider vinegar (this will sour it), set aside
In a large bowl add:
- 2 cups flour (any mixture of unbleached multi grain)
- 3 tbsp maple syrup
- ½ tsp baking soda
Cut into the flour mixture 1/3 cup coconut oil using a pastry cutter or forks
Add ½ cup organic raisins and stir in milk (do not over stir this)
Turn onto a floured board then knead until it makes a soft ball – cut into two and pat each out onto a baking dish so that each are about 1” thick – cut into 6 sections like slicing a pie – brush with some of the milk and sprinkle with cinnamon
Bake for 12-15 minutes in a 425F oven until they rise and are golden. Serve with the Raw Berry Jam and Pine Nut Cream Below.
Raw Berry Jam
makes 2 cups
Take 2 cups fresh berries (any combination) and puree in blender or food processor
This keeps well for 4-5 days in the fridge or can be frozen then thawed to used as wanted
Pine Nut Cream
makes 1 cup
Blend the following in a blender until creamy:
- 1 cup pine nuts (that have been soaked for 2 hours then drained)
- 2 tbps maple syrup
This keeps for 2-3 days in fridge.
Did You Know?
Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water.
