Serves: 9 scones
1 ½ c wholemeal flour
1 ½ c spelt flour, sifted (extra for turning onto bench)
¼ c coconut sugar
5 t baking powder
½ t salt
2 t mixed spice
1 ½ t cinnamon
1 t ground cloves
80gm coconut oil (or butter) cold, in small pieces
⅓ c raisins
¼ c currants
¾ c – 1 c almond milk (or normal milk)
Note: I put my coconut oil in the fridge for about an hour prior so it solidifies
½ t cinnamon
1 T pure maple syrup
1 t water
Preheat the oven to 200 C. Add the first 8 ingredients into the food processor. Add the cold coconut oil (or butter) and process until it resembles fine breadcrumbs (or you use your fingertips and rub in until the same effect). Transfer to a large sized bowl. Add the raisins and currants.
Whisk together the eggs and the milk, add to the flour mixture and bring together with a fork to make soft dough. The mixture should be quite moist so if it’s too dry, add some more milk.
Tip onto a lightly floured bench and press together to form a rectangle about 4cm thick, as you would a scone mixture. Cut into 9 equal portions and place on a lined baking tray, spacing them well apart.
Bake for 18-20 minutes until risen and golden. Remove from the oven and immediately brush with the glaze. Best served warm with butter or coconut oil for dairy free.
For the glaze
Combine the ingredients in a cup and stir until mixed. Brush over the top with a pastry brush.