Photo by:  journeyscoffee

I found this recipe in “The Farm Vegetarian Cookbook.”  I have no idea why I have this cookbook.  It appears “The Farm” is an intentional community located in Summertown, TN. I have been making the scones for a few years now and every time I make them for others they rave about how good they are.  I have made some changes to the recipe to make a healthier version.

Recipe

2 cups whole wheat flour                   1/2 tsp. salt

4 Tbsp. butter                                    about 2/3 cup rice milk

2 tsp. baking powder                          1/2 cup raisins (opt.)

1/4 cup sugar

Sift all dry ingredients together.  Rub butter into them with your fingers.  Add raisins and enough rice milk for a soft dough.  Roll out on a floured board about 1/2″ thick and cut into large rounds or triangles.  Bake on an oiled cookie sheet at 475 degrees for 10-12 minutes.  Makes about 12.

To make this recipe healthier I have substituted white flour for whole wheat flour.  Also I use butter, the recipe calls for margarine.  I also use xylitol for my sugar (see my post about Sugars).  You could substitute rice milk for regular milk.  Try a variation of using cranberry’s instead of raisins.  Be creative make up your own personal version.  I hope you enjoy the scones as much as my husband and I do.

Reference:

The Farm Vegetarian Cookbook

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