Cinnamon Honey Scones with Raisins

This is a soaked wheat recipe I saw on GNOWFGLINS’ blog: you soak the wheat overnight in an acid so that the phytic acid in the grain is broken down and your body can absorb all of its nutrients. I worried they would be heavy and dense, but they were so light and melt-in-your-mouth. The original recipe calls them “biscuits,” but they seemed more like a scone to me.

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Prep Time 20

Cook Time 10

Servings: 12 scones

Course: Bread

Cuisine: American

Calories: 123

Ingredients Method Nutrition Notes

Ingredients

2¼ cups whole wheat flour
6 generous tablespoons extra virgin coconut oil, plus more for the baking sheet
1 tablespoon apple cider vinegar
½ cup plus 2 tablespoons coconut milk
2 tablespoons honey (pure, raw, local honey is best)
1½ teaspoons ground cinnamon
½ teaspoon baking soda
1½ teaspoons baking powder
¾ teaspoon Kosher or sea salt
⅓ cup raisins

Method

Cut the coconut oil into the flour until the mixture resembles a bowl of crumbs.
Add the coconut milk and the vinegar.
Mix well.
Cover with a towel and set aside for 8 hours or overnight.
The next day, preheat the oven to 450°F.
Lightly oil baking sheet with coconut oil.
Gently mix in the honey, cinnamon, baking soda, baking powder, and salt.
Mix well.
Add raisins.
Put on floured surface.
Roll to ½ inch thick.
Using a pizza cutter or a sharp knife, cut into 2 inch squares.
Place on baking sheet. Bake 8 to 10 minutes.

Nutrition

Calories: 123kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 2gSodium: 247mgPotassium: 140mgFiber: 3gSugar: 3gVitamin A: 3IUCalcium: 43mgIron: 1mg

Notes

This is slightly sweet. You can add more honey, just reduce the amount of coconut milk to accommodate. Adapted from Wardeh’s recipe at GNOWFGLINS.

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Cinnamon Honey Scones with Raisins