Inspired by a recipe in one of my new baking books
"The Irish Countrywomen's Assocation - Book of Bread and Baking".

Makes 24 scones

  • 675g flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 225g vegan butter (cold)

  • 375g raisins

  • 80g brown sugar

  • 3 eggs

  • 125ml soya milk

  1. Preheat the oven to 180°C/350°F.

  2. Sieve the flour, the baking powder, cinnamon, nutmeg into a large bowl, add the butter until you have a crumb-texture. Fold in the raisins and the brown sugar.

  3. Beat the eggs in a separate bowl and add the soya milk. Then work it into the crumb-fruit-mix.

  4. Dust the work surface with flour and roll the dough out to a thickness of about 2cm. Cut out with a scone cutter or a knife.

  5. Bake the scones for 20-25 minutes until gold.