Cinnamon Raisin Mini Scones Recipe
Servings: 13 mini scones
Calories: 220kcal
Ingredients
- 3 cups whole wheat pastry flour
- ½ cup sucanat (coconut sugar works too)
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ cup unsalted butter (softened to room temperature)
- ½ cup raisins
- ¾ cup milk
- 1 large egg
Instructions
- Preheat to 400.
- In a large mixing bowl, whisk together the flour, sucanat, baking soda and cinnamon.
- Add the butter to your flour and using your hands, really work it into the flour. Take your time with this as it does make a different. You have to rub the butter in. Pretend you're giving the flour a good massage with a bottle of massage oil. Okay, now come back to reality.
- Once the flour is ready, mix in the raisins, egg and milk. You can stir this with a wooden spoon, but I quickly gave up on that idea and just used my hands. This should be like a sticky, soft cookie dough when it's done.
- Divide the dough into 13 equal pieces and either press them into your scone pan, or form them into balls and flatten them just slightly on the cookie sheet.
- Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean.
- NOTE: The original recipe called for brushing the scones with egg wash just prior to baking. I omitted this step and they seemed to be fine. But for die-hard scone enthusiasts, you may want to use the egg wash.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1scone | Calories: 220kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 183mg | Potassium: 174mg | Fiber: 4g | Sugar: 8g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg