This recipe is where English afternoon tea meets New York bagel, and it's love child is pretty delicious. Looking to spice up your go-to scone recipe? Here is a decadent change.
I was really craving a bake which gave me the fluffy texture of a traditional English scone, but with a spicy little kick of flavour. Inspired by a classic cinnamon and raisin bagel, normally found at breakfast slathered in cream cheese, I took these flavours and married them with the building blocks of a traditional scone.
This recipe is naturally gluten, oat and booze free. It can be easily made dairy free with a few simple ingredient swaps.
The scones will need to be eaten within two-three days, or can be frozen up to 3 months. To avoid your scones from becoming stale, keep it under a cake cloche or large airtight container.
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Boil the kettle, and make a mug of tea using two herbal tea bags of your choosing.
Pour the brewed tea over the raisins and let sit for 10 minutes.
Mix your dry ingredients, followed by the brown sugar and whilk to mix.
Add your cold cubed butter and rub the butter and dry mixture together until it resembles sand.
Drain the raisins and add the scone dough.
Add the milk a few tablespoons at a time (leaving 1 tbsp for the wash), mixing together with a spoon before tipping the combined mixture out onto a floured surface.
Knead the dough until you have a cohesive and smooth ball of dough.
Gently roll out until you have your desired thickness and used a dough cutter/biscuit cutter to cut your preferred shape.
Place onto a baking tray and wash with the remaining whole milk.
Bake for 15 minutes at 200c (fan), and cool on a rack until ready to eat.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.