Our classic scone recipe kicked up a notch with cinnamon and raisins. You can choose to omit the cinnamon or the raisins, just add your favorite fillings to this scone recipe!
Gluten Free + Allergy Friendly Scones
2 1/4 cups Hungry Harry's All Purpose Flour Blend
1/4 cup sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/4 cup coconut oil, softened but not melted
1 cup raisins
1 tsp ground cinnamon
1/2 tsp nutmeg
1 cup full fat unsweetened coconut milk, plus more for brushing tops of scones
1 1/2 tsp vanilla extract
Coarse sparkling sugar
- Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Cut up the coconut oil and add it to the flour mixture. Use a fork to mix it in until the mixture is sandy looking.
Add the coconut milk and vanilla and stir until a soft dough forms. Fold in the raisins.
Turn dough onto 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 oven to 400°. Put the wedges onto a baking sheet, leaving about 2 inches between each of them. Brush the tops with the coconut milk and sprinkle the tops with the sparkling sugar.
Bake for about 20 to 25 minutes until risen and golden.