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2 1/4 cups Hungry Harry's All Purpose Flour Blend
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup coconut oil, softened but not melted
1 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup full fat unsweetened coconut milk, plus more for brushing tops of scones
1 1/2 teaspoon vanilla extract
Coarse sparkling sugar
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Cut up the coconut oil and add it to the dry ingredients. Use a fork to mix it in until the mixture has the look of sand.
Add the coconut milk and vanilla. Stir until a soft dough forms. Fold in the raisins.
Transfer the dough onto a sheet of parchment paper and pat it into a disk about 1 1/2 to 2 inches tall. Cut into 6 wedges. It might be a little wet and sticky; just work gently.
Chill the dough in the fridge for at least 30 minutes.
Heat your oven to 400°F. Line a baking tray with a sheet of parchment paper.
Put the chilled wedges onto the tray, leaving 2 inches of space between each of them. Brush the tops with coconut milk and sprinkle with the sparkling sugar.
Bake for 20-25 minutes until risen and golden. Let cool and enjoy.