Scones with Raisins
Bring the heartwarming scent of a bakery straight into your kitchen. Perfectly golden, flaky on the inside, and speckled with sweet raisins that pair beautifully with butter and jam.
40 min
Medium
Panadería / Fusión
6 servings
The story behind
The recipe for these sweet biscuits happened on a lazy winter Sunday. I woke up craving freshly baked bread but absolutely refused to leave the house in the cold. It reminded me of how my grandmother used to make similar sweet buns in her kitchen back in Guadalajara, and she'd always scatter a handful of raisins inside for that lovely little pop of sweetness. I decided to give it a go, and they turned out incredibly soft and comforting. They are the absolute ultimate treat for a slow breakfast or a cozy late-afternoon tea. I love slicing them open while they're still steaming hot, spreading a good layer of dairy-free butter and strawberry jam, and washing it down with a strong cup of black coffee.
Instructions
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1In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and a pinch of salt until thoroughly combined.
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2Add the cold cubed vegan butter to the flour mixture, and using a pastry cutter or your fingertips, quickly work it in until it texture resembles coarse crumbs, keeping the butter cold.
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3Toss the raisins into the dry mixture, then gently pour in the cold plant milk, mixing with a spatula just until a soft dough forms; be careful not to overwork it.
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4Turn the dough onto a lightly floured surface, pat or roll it out to about 2 centimeters thick, fold it over itself a couple of times to build flaky layers, and stamp out rounds with a biscuit cutter.
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5Place the rounds onto a baking sheet lined with parchment paper, brush the tops with the agave and plant milk mixture, and bake at 180°C for about 20 minutes until puffed and beautifully golden.
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