Sunday, February 15, 2009

RECIPE ~ Mini Cinnamon Raisin Scones


A nice little Italian restaurant in my neighbourhood, Il Gusto, makes a great brunch and they always serve it with a basket of mini scones. For our own homemade brunch this Sunday I thought I'd try to recreate those scones, but add a touch of healthfulness to them by using barley flour and organic butter plus almond milk.

1 1/2 cups flour (such as whole wheat, spelt, kamut or barley)
1 tsp baking powder
3 Tbsp sucanat sugar (or demerrera)
1/2 tsp cinnamon
pinch salt
3 Tbsp unsalted butter or ghee (use sunflower oil or margarine for vegan scones)
1/4 cup raisins
1 cup milk (almond, rice or cow's milk)


Ahead of time you may want to soak the raisins in some hot water; drain before using. (Recommended for Vatas.)

In a medium bowl, combine all the dry ingredients. Add the butter and crumble into the flour mixture with your fingers, then stir in raisins and milk. Take tablespoonfuls of batter and drop them onto a greased cookie sheet. Bake at 350F for 20 minutes. Serve fresh and hot!

Makes 1 dozen mini scones.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, brown rice or oat flour; increase cinnamon to 1 tsp; soak raisins; use any milk
PITTAS choose barley or wheat flour; reduce cinnamon to 1/4 tsp; use any milk
KAPHAS choose barley, buckwheat or millet flour; increase cinnamon to 1 tsp; reduce sugar and ghee by half; use almond milk

5 comments:

Ricki said...

Claudia, those sound amazing! I'm so glad it's a long weekend--a chance to bake these tomorrow! :)

shelby said...

I want to make these tomorrow! They look amazing and I have all the ingredients.

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raven said...

Tip: Using a knife to slice through the flour and butter is a great way to avoid melting the butter with your fingertips- this makes the scones flakier. The largest chunks of butter should be pea sized. This is also the same technique used for biscuits and pie crust- it works wonders!

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