Plump Raisin and Oat Scones

Plump Raisin and Oat Scones

The secret to these scones is the extra step it takes to make the raisins plump. If you're not a fan of raisins in baking, I really encourage you to try this method, because it really makes all the difference and the raisins seems extra sweet and juicy in these scones.

I wanted to avoid using using white flour in these scones, so I chose to use a mixture of brown rice flour and oat flour, which will both add a nice nutty flavor to the scones, and I added bran for the extra nutrients.

I used a combination of Earth Balance butter + applesauce to reduce the amount of fat in the scones, and also chose to use honey as a sweetener.

They are low in calories and fat with a hearty but fluffy texture...they are not as dense as a traditional scone but are so tender and filling!

Printable Recipe

Preparation:

Boil together 1 cup of water and ½ cup of raisins for 5 minutes, cool in the fridge for 30 minutes, drain raisins and set aside raisin water.

Ingredients:

1/2 cup brown rice flour (I used Bob's Red Mill)

1 cup quick oats (blend 1/2 into oat flour)

1/2 cup wheat bran

1 tbsp baking powder

1 tsp cream of tartar

1/4 tsp salt

Blend all of the dry ingredients together and make a well in the center.

In another bowl, mix together:

1/4 cup honey

1/3 cup applesauce

1/3 cup Earth Balance Original Buttery Blend

3 egg whites

1/4 cup raisin water (water that the raisins were boiled in)

Pour the wet ingredients into the dry and mix until just blended. Fold in raisins and let the mixture sit for 5 minutes for the extra moisture to be absorbed.

Drop mixture onto center of parchment-lined baking sheet and pat gently into a 9" round. Score 12 indentations on the top of the scone with a sharp knife. Bake at 400 F for 12 to 15 minutes, until edges are golden. Cool to room temperature before slicing.