Cathy’s Kitchen Prescription LLC
Makes 13-15 Prep time – 30 minutes
Baking time – 15 minutes
A new take on light, airy Sunday morning scones. No butter to weigh you down, no sugar to spike insulin or feed sugar addictions. Made with white whole wheat flour, found now in most supermarkets, they contain all the bran and germ of traditional whole wheat but bake up lighter with a fine crumb. Sweetened only with raisins and a brush of apple glaze. Easy to make, fun to eat.
2 cups white whole wheat flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt (optional)
2/3 cup soy yogurt
½ teaspoon Ceylon or true cinnamon
¼ teaspoon ground nutmeg
Zest from an organic orange
½ cup raisins (mixed varieties add interest)
1 carton of apple juice concentrate
DIRECTIONS Preheat oven to 400°F/200°C
Empty apple juice concentrate into a saucepan and heat. Simmer on low to reduce the liquid. Stir and test until you achieve a light syrup consistency. Remove from heat. The glaze may continue to thicken as it cools. The syrup should brush easily over the surface of the scones. Thin with water if necessary. Set aside. Apple glaze will store well in the fridge in a covered container for weeks or can be frozen.
In a food processor, combine flour, baking powder and soda, salt, if using, spices and orange peel. Pulse.
Add soy yogurt and run for 30 seconds or until dough gathers into a soft, but not wet, ball. If too wet add a tablespoon or two of flour. If the ball fails to gather, add a tablespoon of yogurt and try again.
Place dough on a lightly flour a board and with your hands mix in the raisins as uniformly as you can.
With a rolling pin, flatten to about ¾” high. Using a cutter, cut out your scones and place on a parchment-lined baking sheet, spaced a few inches apart.
Brush with glaze and bake for 7 minutes. Remove and reglaze. Cook for another 5-10 minutes or until they are golden on their edges.
Cool slightly on a rack and enjoy!
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