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Cinnamon Honey Scones with Raisins

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 minutes
Cook Time 10 minutes
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
 

  1. Cut the coconut oil into the flour until the mixture resembles a bowl of crumbs.
  2. Add the coconut milk and the vinegar.
  3. Mix well.
  4. Cover with a towel and set aside for 8 hours or overnight.
  5. The next day, preheat the oven to 450°F.
  6. Lightly oil baking sheet with coconut oil.
  7. Gently mix in the honey, cinnamon, baking soda, baking powder, and salt.
  8. Mix well.
  9. Add raisins.
  10. Put on floured surface.
  11. Roll to ½ inch thick.
  12. Using a pizza cutter or a sharp knife, cut into 2 inch squares.
  13. 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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