Ah friends… it is almost time for Easter. And amongst other things, I always crave scones this time of the year. I thought you might be feeling similar, so I am presenting you with these beautiful Cinnamon Raisin Scones (can likely be replaced with chocolate chips if you do not like raisins) today 🥰.
These scones are one of the very first recipes that I have ever created. It is funny to see how you continuously develop. The recipe was written in such a different style than what I would be writing now. I had to adjust it to bring it to 2020 – for both mine and your sake 😉.
But – these scones have not lost any of their deliciousness! They are moist, they are crunchy on the outside and they make your house smell divine whilst baking!! They also come together super easily and they last in the fridge for a couple of days, so you could even make them in advance for a special occasion 😉. I slathered mine with yogurt and some jam, but you could also use butter, vegan butter, or even eat them plain 😍.
Why are these Cinnamon Raisin Scones good for you?
Almonds are a great source of fiber, protein, and quality fat. They also contain high doses of Vitamin E, Manganese, and Magnesium. The Vitamin E in Almonds has been linked to a lower risk of heart disease, Alzheimer’s, and potentially cancer. The high amount of Magnesium in almonds may further lower blood sugar levels and improve insulin resistance in people with Type 2 diabetes. Almonds also contain many antioxidants that are mainly concentrated in the brown skin of the almond, so ensure that you consume the whole nut whenever possible.
These tiny seeds have been used by both the Aztec and Mayans for centuries. and pack a powerful punch. They are high in fiber and a complete protein, making chia a great option for both vegetarians and vegans alike. Chia seeds are also high in Omega-3 fatty acids, as well as Magnesium, Manganese, Calcium, and Phosphoros. They also contain a load of antioxidants. The high amount of fiber in the chia seeds may be linked to a lowered risk of both blood pressure and cholesterol levels. In recent research, fiber has also shown to may help play a role in decreasing inflammation and helping with your immunity.
Sweet, gorgeous cinnamon. I swear it is one of my favorite spices in our household and one that I do use often (if not all the time 😋). Cinnamon is loaded with antioxidants. The more antioxidants the better for our bodies, as all of the three highlighted ingredients provide a different variety and kind. The antioxidants in cinnamon may help with reducing inflammation in our bodies. Cinnamon also reduces total markers of cholesterol levels by keeping the “good” cholesterol markers stable but decreasing both the “bad” cholesterol and triglycerides. This means that Cinnamon may also be a powerful spice to protect your heart 💚.
How can I adjust this recipe to my dietary requirements?
This recipe can easily be adjusted to be made vegan by using vegan yogurt and non-dairy milk. If you would like to do a nut-free version, simply swap the almonds for equal amounts of sunflower seeds.
And there you have it for this week 🤗. I hope you are enjoying this delicious treat. Let me know how you get on with the recipe either in the comments below or over on Instagram under @life_and_lemons_foodblog and #lifeandlemonsfoodblog.
Cinnamon Raisin SconesCourse: BreakfastCuisine: EuropeanDifficulty: Easy
These Cinnamon Raisin Scones are super delicious, quickly done, gluten-free and can easily be adjusted to be made vegan. Bake them up for your next brunch!
- For the Chia Egg
3 tbsp warm water
1 tbsp chia seeds
- Dry ingredients
2 cups (240 gr.) oats
1.5 tsp baking powder
¾ cup (100 gr.) almonds
2 tsp cinnamon
¼ cup (48 gr.) coconut sugar
3 tbsp raisins
½ tsp salt
2 tbsp orange zest
- Wet ingredients
¼ cup (60 ml.) maple syrup
½ cup yogurt (120 gr.) (Greek or non-dairy if vegan)
Milk (dairy / non-dairy if vegan) for coating
- Start by making the chia egg by grinding the chia seeds into a powder. Transfer to a bowl and add the water. Stir and let sit whilst you are mixing the remainder of the ingredients
- Grind 1.5 cups of the oats and the almonds into flour and transfer to a bowl. Add the remainder of the oats (whole, for additional texture) baking powder, cinnamon, coconut sugar, raisins, salt, and orange zest and mix well. Add the maple syrup, yogurt and chia egg and stir until combined
- Place mixture in the fridge and let cool for ca. 15 minutes. This will ensure that the dough becomes a bit thicker and easier to shape. Meanwhile, Pre-heat your oven to 180 degrees (350 Fahrenheit) and line baking tray with parchment paper
- Form scones by slightly wetting your hands and taking a generous tablespoon out from the dough. Roll into a ball and slightly flatten when putting onto the baking tray. When done, coat the top of scones with a little bit of milk (this is so that the top becomes shiny whilst baking
- Bake for ca. 35 – 40 minutes or until a toothpick comes out clean. Let cool on a wire rack for ca. 5 – 10 minutes before ENJOYING them!!