raisin scones

I adore tea. And, as much as I love the drink, that's not what I'm talking about. I'm talking about the mentality that sitting down with others in the middle of the day when you still have things to check off your to-do list and eating something small and sweet while sipping a warm beverage is an important, nay, vital part of community life. So, here is a recipe for a little sweet thing to have with that warm beverage.

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RAISIN SCONES
modified from Against All Grain by Danielle Walker

 

preheat oven to 350 F

21/2 c almond flour, sifted
3 T coconut flour, sifted
1/4 c honey
1 egg
2 T coconut milk
1 T fresh lemon juice
1/2 t baking soda
1/4 t salt

mix into a soft dough

1 T butter or coconut oil

cut in leaving pea sized bits in the dough

1/4 c raisins, currants, or other chopped dried fruits

fold in shape into a ball flatten and cut into triangles pop onto a parchment lined baking sheet

optional:
1 T honey
eggwash

whisk into a wash and brush over scones
bake 18-20 minutes turning the tray midway cool before eating if desired