It’s something about that lovely combination of whole grain flour with a little sweetness.
It’s something about that from the home, fresh and warm comfort food feeling.
It’s something about that traditional cinnamon-raisin-together goodness.
Ever since making these delicious lemon scones, courtesy of the Healthy Everythingitarian, I have had scones on the brain. I love raisins in baked goods and combined with cinnamon they are always a win. Plus with these, I also finally got to try out baking with coconut oil, something I have been wanting to do for a long time. Let’s just say it lived up to all the expectations. But don’t take my word for it, try it for yourself!
I have no reason for calling this rustic other than that it looks that way to me when I see a picture of it. Give it a try and decide for yourself!
Ingredients (6 Scones)
- 1 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp natural sugar
- 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2/3 cup hot water
- 1/4 cup raisins
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine whole wheat flour, oats, soda, powder, cinnamon and sugar. Stir until combined.
- Meanwhile, in a smaller bowl, melt coconut oil. Add maple syrup, water and vanilla, whisking together.
- Add dry ingredients to wet ingredients and mix until combined, using your hands if necessary. Add in raisins.
- Turn onto a lightly floured surface and knead gently until dough is no longer sticky.
- Flatten onto a baking sheet and score top into six equal pieces.
- Bake in preheated oven for 20 minutes or until top is golden brown.
- Let cool on a rack and break into pieces.
Have a great weekend!