Green Tea and Raisin Scones

19. April, 2009

When travelling to Japan in 2007 we came across various bakery type places where scones were sold in abundance. Sometimes they were green (as in neon green) so didn't look very healthy and I suspect colourants played a large part in making them so unnatural in colour. When walking through a town called Kamakura one day we found a fantastic macrobiotic place (called Chaya Macrobiotics) selling scones with no added sugar and coloured with green tea instead of this monster-green colour in other scones.They were delicious. I decided to make my own version when I got back home and the scones turned out quite delicious. I used organic green tea and although the scones don't turn out green, they have a hint of brownish green and a lovely hint of green tea flavour as well. If you are intolerant to caffeine, you might want to try out rooibos tea instead. Note that both types of tea have plenty of antioxidants.

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These scones are packed with antioxidants

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This recipe is:

Egg free
Lactose (dairy) free
Nut free
Vegan

Green Tea and Raisin Scones

Makes 20 scones

Ingredients

460 grams (16 oz) spelt flour
200 grams (7 oz) raisins
300 millilitres (10 fluid oz) green tea (2 teabags)
100 millilitres (3½ fluid oz) soy yoghurt (you can also use regular yoghurt or buttermilk)
2 tablespoons agave nectar
2 tablespoons coconut oil
1½ tablespoon aluminium free and gluten free baking powder

Preparation

In a medium bowl, place two teabags in 300 millilitres boiling hot water. Add the 200 grams raisins. Allow to soak for 20 minutes and then discard the liquid. Discard teabags after 5 minutes.
In a large bowl, sift together the 460 grams spelt flour and 1½ tablespoons baking powder.
In a small bowl, combine the 2 tablespoons agave nectar, 2 tablespoons coconut oil and 100 millilitres soy yoghurt.
With a large wooden spoon, fold the ingredients from the small bowl (soy yoghurt) into the dry ingredients.
Fold in the raisins. Add more soy yoghurt if needed. You should be able to kneed the dough lightly and it should not be too sticky.
Kneed the dough lightly.
Roll the dough out on a lightly floured surface. Keep it approximately 2 centimetres/0.8 inches thick. Cut out the scones using a cookie cutter (4 centimetres/1.5 inches in diameter) or use a tumbler with sharp edges.
Place baking parchment on a baking tray. Arrange the scones on the baking parchment.
Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
Cool on a wire rack.
Serve with soy cheese (or any other you prefer), jam or peanut butter.

Tips

You can use maple syrup or acacia honey instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use dates instead of the raisins.
You can use black tea or rooibos tea instead of the green tea.
The scones freeze well. I prefer to slice them in half and freeze them, that way I can easily pop them in the toaster.
You can use low fat creme fraiche instead of the soy yoghurt. Just make sure it is without gelatin.