Rye Raisin Scones
Servings: 2 scones
Calories: 484kcal
Ingredients
Scones
- ½ cup rye flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons vegan unsalted butter cold and cubed
- 3 tablespoons raisins dark
- ¼ cup almond milk
- 4 teaspoons applesauce
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Glaze
- 2 tablespoons powdered sugar
- ¼ teaspoon almond milk
- ¼ teaspoon pure vanilla extract
Directions
Make Scones:
- Preheat the oven to 400°F. Line a baking tray with parchment and set aside.
- In a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. Add the butter and use a pastry cutter to break it down into pea-sized pieces. Mix in the raisins and place the bowl in the freezer for 5 minutes.
- In a small bowl, combine the almond milk, applesauce, maple syrup, and vinegar and stir to combine (mixture will curdle). Pour over the dry ingredients and mix with your hand until dough comes together.
- Transfer dough to a clean counter and shape into a 1-inch-thick rectangle (about 3 x 5-inches). Use a sharp knife to diagonally slice into two triangles. Transfer to the prepared baking tray and bake for 13 minutes or until the centers bounce back when gently pressed. Transfer scones to a wire rack to completely cool before glazing.
Make Glaze:
- In a small bowl, stir the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the scones and let set for 5 minutes before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 83g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 906mg | Potassium: 483mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 4mg