School has started again and so my creativity is sparking up some new healthy recipes for the kids to indulge in, whether it's for lunch kits or after school activities. This recipe was inspired by my son Tommy who just loves oatmeal and my daughter Nina-Reese who loves raisins.
So here it goes:
1 cup unbleached white flour Bob’s Red Mill
3/4 cup pastry flour
1/4 cup coconut sugar
1/2 tsp Ground Cinnamon
11/4 tablespoon baking powder
3/4 tsp baking powder
1/2 tsp Sea Salt
11/3 cup rolled oats Bob's Red Mill
1/4 cup unsalted butter chilled and diced
1/3 cup applesauce
3/4 cup almond milk unsweetened
1/2 cup raisins
Preheat oven to 400 degrees.
Lightly oil a baking sheet or line it with parchment paper.
In a food processor, combine the flours, sugar, cinnamon, baking powder, baking soda and salt.
Add the oats and pulse 15 - 20 times.
Cut in the butter by pulsing a few times more, until the mixture resembles coarse crumbs.
Transfer the mixture to the large bowl. Stir in the applesauce and milk until a dough forms. Add the raisins.
Turn the dough out onto a lightly floured surface and knead 5 or 6 times.
Pat the dough into a 1/2 inch thick round brush with milk and or melted butter and cut into 6 or 8 wedges.
Sprinkle with cinnamon and sugar.
Places the scones on the prepared pan and bake for 15 -20 minutes or until a tester comes out clean.
Cool on a wire rack and serve warm or at room temperature.