Raspberry Scones

 

I worked at Tim Hortons for 6 years while going through school. Part of that time was spent as a baker, you know, when they used to fry the donuts on site. I was the overnight baker who baked for several smaller stores in the area. One of the things that I used to make where these raspberry scones. Something reminded me of them the other day, and I NEEDED to make them. These are a dairy-free and egg-free version of the ones I used to make for the store. Plus, they are a bit healthier with the addition of whole wheat flour and flax and the use of coconut oil. My grandma would be proud!

The key to make light and flaky biscuits is not to overmix. You want to barely incorporate everything and definitely do not want to use a rolling pin.


INGREDIENTS
– 1 flax egg (2 tablespoons ground flax, 3 tablespoons water)
– 1 tablespoon fresh lemon juice
– 3/4 cup unsweetened almond milk, less one tablespoon
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 3/4 teaspoon salt
– 1 tablespoon baking powder
– 4 tablespoons organic cane sugar (and some additional sugar if sprinkling tops)
– 1/2 cup coconut oil, solid


DIRECTIONS
1. Preheat oven to 400F.
2. Make your flax egg and put aside.
3. In a measuring cup, put the lemon juice in and top up with the almond milk until it reaches 3/4 cup. Let it work its magic.
4. Mix the dry ingredients in a large mixing bowl.
5. Add in the coconut oil to the dry mixture and chop in with a pastry blender or fork until the coconut oil is pea-sized.
6. Combine the flax egg and milk together and then pour into the dry ingredients.
7. Gently fold the mixture only until it loosely forms a ball. Do not overmix.
8. On a lightly floured surface, place the dough.
9. On top of the dough, add the raspberries and carefully knead in the raspberries (no more than 4 times).
10. Lightly pat down the dough to form a large circle (around the size of a pie dish). Divide the dough into 8 pie pieces.
11. Brush the tops with a bit of almond milk and top with additional sugar (optional).
12. Bake for around 20 minutes, until top is lightly browned. The time will vary depending on the size or shape that you make. If you are cutting into rounds, it will be more like 15-17 minutes.
13. Serve warm and maybe top with some non-dairy butter.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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