Apple & Raisin Scones
An easy recipes to make with the Children this Easter. A dairy-free and refined sugar free alternative to the classic scone, but with all the same qualities. Light and fluffy and a subtle sweetness from the apple and raisins.
They’re delicious as warm from the oven, just as they are…or serve with butter and strawberry chia jam.
Makes 12 small scones:
- 350g self-raising flower, extra for dusting
- 1 tsp baking powder
- 1 apple grated
- 30g raisins, rehydrated
- 95g vegan butter (or unsalted dairy butter if preferred)
- 150ml oat milk, plus extra to glaze
- Weigh out the raisins then cover with boiling water and let steep for 10mins to plump up.
- Mix the dry ingredients: flour and baking powder in a bowl.
- Rub in the butter until you have fine breadcrumbs. Hack: pulse it in a food processor, adding butter gradually until it resembles breadcrumbs.
- Strain the raisins then add to the mix, along with grated apple.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 20 mins to firm up
- Remove the dough from the fridge and using a cookie cutter or if you don’t have a cutter, they can be cut into small squares – either way, you want the edges to be cut sharp for an even rise.
- Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly).
- Put the scones in the freezer for 25 mins. Heat the oven to 220C/200C fan. Remove from the freezer and bake for 15 mins or until golden brown
Note: To make these Hot Crossed Scones! Mix ½ cup of flour with 2 tsp water to make a fairly thick white paste, then pipe on to the scones before they go in the oven!
These are absolutely delicious freshly baked, after approx. 15 mins cooling and the crumb improves during this time.
They are best eaten on the same day or frozen same day, to heat from frozen: preheat oven to 170C/150 fan, and bake for 6 minutes.
Strawberry Chia Jam
- 100g strawberries, frozen or fresh
- 40g chia seeds
- 100g water
- Add the water to the chia seeds and whisk to avoid clumps
- Let the chia seeds soak and absorb the water for 15 minutes
- The chia should be a loose yoghurt consistency, add more water if required
- Add the strawberries to a pan and heat gently until the break down (this will take a few minutes more if frozen)
- Once the strawberries are soft, break them up with the spoon then add the chia mix.
- Cook gently for 5 mins or until the liquid cooks out enough to create a jammy texture.