Cinnamon Raisin Scones

raisin cinnamon scones

This is a recipe I tried from the Sunmaid Raisin Recipe site.  It turned out better than I expected, so my daughter asked me to add it to the website.  I’ve changed the recipe a bit to give them a bit more flavour.  I hope you enjoy!

2 cups all purpose unbleached flour

1/3 cup sugar

2 tbsps baking powder

1 1/2 tsps cinnamon

1/2 tsp salt

1/2 cup cold butter

2/3 cup milk

1 egg

1 1/2 tsps vanilla

1 cup raisins

1 egg yolk (to brush tops before baking)

1 tsp sugar (to sprinkle over tops before baking)

Preheat oven to 400º

In a large bowl combine flour, sugar, baking powder, cinnamon, and salt.  Use a pastry blender to cut in the butter until it resembles course bread crumbs.

In a separate bowl, beat the egg, milk and vanilla.  Add to the flour mixture and stir until moistened.  Add the raisins and form into a ball.  Roll out onto a cutting board and cut into nine 3″ circles. Place on baking sheet lined with parchment paper.  Brush tops with egg yolk and sprinkle with sugar. Bake for 15 minutes until golden.  Serve warm with your favorite tea.

Vegan Apple Cinnamon Pancakes

vegan recipe apple cinnamon pancakes

I made this recipe on New Years Day and it was wonderful!  It filled the house with the smell of apples, cinnamon and maple syrup….mmmm delicious!

The original recipe was from the Skinny Bitch Everyday Cookbook, but I changed it up a bit, mainly because I don’t like to use so much white flour.

Makes 8 pancakes

1 cup unbleached all purpose four (I used 1/2 whole wheat and 1/2 white)

3 tbsp evaporated cane sugar

2 tsp baking powder

1/2 tsp salt

1 1/4 tsp cinnamon

1 cup almond milk

1 tsp vanilla

2 tbsp canola oil

3 tbsp earth balance (butter substitute)

2 granny smith apples (or the apples of your choice) peeled and thinly sliced

1/3 cup pure maple syrup

1/4 tsp ground nutmeg

In a medium bowl combine the flour, sugar, baking powder, baking soda, salt, and 1/4 tsp cinnamon.

In a separate bowl beat together the almond  milk, oil and vanilla and add to the flour mixture.  Whisk until the batter is smooth.  Melt 1 tbsp of earth balance on a griddle.  If the batter is thick, spread it out a bit with the back of a spoon, or you can also thin it down with a bit of almond milk.  Pour 1/4 cup onto the griddle for each pancake and cook until it bubbles.  Flip and cook until the other side is browned a bit.

Melt 2 tbsp of earth balance in a saucepan and saute the apples for a couple of minutes.  Add the maple syrup, nutmeg, and remaining tsp of cinnamon.  Stir and cook for a few more minutes.

Top the pancakes with the apples and serve.

This recipe has been added to our list of favorites and I hope you enjoy it as much as we do!