Spicy Scones with Dried Fruits

18. April, 2009

These were the first scones I ever made (pictured) and they were amazing. Although the photo isn't great (the camera I used was not very good (yes Sigrun, blame the camera why don't you!!!)) the scones turned out very well. I have made them a million times ever since but always forget to take a new photo! I use buttermilk or yoghurt instead of the sour creme normally used. You can use vegan (or regular) low fat creme fraiche (without gelatin) instead, if you prefer. The scones are best on the day they are made although if you have leftovers, you can slice them in half and freeze them (in case you would like to pop them in the toaster later for thawing). I usually eat them on their own with a cup of tea, however you can spread them with jam, vegan (or regular) cream cheese, olive butter, peanut butter or whatever you fancy.

You can use decaffeinated tea if you prefer.

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I love scones and they are fairly easy to make

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This recipe is:

Egg free
Nut free

This recipe is easy to make:

Lactose (dairy) free
Vegan

Spicy Scones with Dried Fruits

Makes 12 scones

Ingredients

310 millilitres (11¼ oz) strong black tea (such as 2 teabags English Breakfast)
130 grams (4½ oz) dried fruits such as dried apples, apricots, dates, mangoes, chopped finely and soaked
60 grams (2 oz) raisins
450 grams (15¾ oz) spelt flour
4 teaspoons aluminium free and gluten free baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spices such as ground ginger, nutmeg and cloves
100-125 millilitres (3½-4¼ fluid oz) buttermilk or yoghurt
2 tablespoons agave nectar
2 tablespoons coconut oil

Preparation

In a medium bowl, place two teabags in 310 millilitres boiling hot water.
Chop the 130 grams dried fruits finely and transfer to the medium bowl. Allow to soak for 20 minutes (remove and discard teabags after 5 minutes) and then discard the liquid.
In a large bowl, sift together the 450 grams spelt flour, 4 teaspoons baking powder, 1 teaspoon ground cinnamon and 1 teaspoon mixed spices such as ground ginger, nutmeg and cloves.
In a small bowl, mix together the 2 tablespoons agave nectar, 2 tablespoons coconut oil and 100-125 millilitres buttermilk (or yoghurt).
With a large wooden spoon, fold the ingredients from the small bowl (containing the buttermilk) and the medium bowl (containing the fruits) into the dry ingredients.
Fold in the raisins. Add more buttermilk if needed. The dough should be smooth and not 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 (6 centimetres/15.2 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 15-20 minutes.
Cool on a wire rack.
Serve with cheese, 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 green tea or rooibos tea instead of the black 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 soy yoghurt or low fat creme fraiche instead of the soy yoghurt. Just make sure it is without gelatin.