Allergy Friendly + Gluten Free + Vegan

Makes:  6 medium-sized scones
Prep Time:  20 minutes + 30 minutes inactive
Cook Time:  25 minutes
Difficulty:  medium

Our classic scone recipe. We love cinnamon and raisins, but you can substitute for your favorite fillings, such as fresh blueberries or chocolate chips.


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

How To:

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.