Eggless Raisin Scones

I don’t know what it is about scones that makes them so good, maybe it’s because they’re soft, warm, sweet, fruity….but that’s just me. Scones are surprisingly easy to make, but they are a little messy, so be prepared! Scones aren’t only for tea parties, I’ve found that they actually make a nice accompaniment to soups and stews. I have always had a personal fondness for scones, there is just something about them that is comforting. This is the first time that I have succeeded in making perfect scones with whole wheat flour. I hope that you enjoy them!

The Ingredients: 1 1/2 cups Bob’s Red Mill whole wheat pastry flour, 1 stick salted butter (frozen), 3/4 cup cane sugar, scant 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1/2 tsp. salt, 1/2 cup sour cream, 1/2 cup raisins, 1-2 tbsp. vanilla almond-milk.

Grate very cold butter on the large holes of a grater into a medium mixing bowl. Add flour and use your hands to combine until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar, baking soda, cinnamon, salt, sour cream, raisins, and almond milk. Mix together with a fork until just combined. Sprinkle excess flour onto a cutting board, turn the dough out onto the board and form into a large 1 inch thick circle. Cut into triangles. Sprinkle remaining sugar evenly over the tops of the scones. Bake at 350 degrees for 10-15 minutes or until the scones have browned on the bottom. Makes 8-10 scones.