These are wholemeal raisin scones and this recipe is vegan. I used to love these – made them all the time. Unfortunately I’ve no gluten-free substitute for them but if you like raisins try the vegan soft fruit cookies – not similar really, but very good.
This is an old twimii recipe that I’ve corrected – it was actually fairly correct already it said 3 mugs of wholemeal flour originally because to begin with that’s how I used to read US recipes when they said 3 cups of something I’d fill up a mug three times and use that. And you know what most of the time it worked out grand. So I started measuring out things in mugs… Anyway I don’t have many photos for these. I no longer bake them because I’ve gone gluten free but these were something I used to make all the time and lots of people liked them. They’re great with salty butter and a nice cup of tea. And they’re very full of fibre.
At some point I gave up yeast for a while and I was given a recipe for bread that was pretty much the same as this minus the carrots and sultanas and with wheat germ and bran added in for good measure. I decided to add in the carrots and sultanas as I wanted something a bit sweeter. I ditched the wheat germ and bran simply because it was a pain to remember to buy them but I use stoneground wholemeal flour so I imagine there’s still a lot of nutrition and fibre left in the flour.
As it is, this is suitable for vegans. The 2 dessertspoons of sunflower oil are used instead of an egg. You can add in an egg to give them a bit more of a buttery flavour. If you are vegan and/or a fan of bananas, you could have this with mashed bananas, otherwise just with salty butter is my favourite. They’re not bad with peanut butter also – but I’ve a vegan scones recipe I’ll post in a couple of weeks that’s great with peanut butter.
The recipe says to dust the baking tray generously with the flour. In the Wholemeal Soda Bread recipe you can see the loaf on a dusted baking tray – you need a much more generous dusting here because the scones are a much wetter mixture. Also, when you place them on the tray you should not move them otherwise they can stick to the tray – if you only move them after they are baked they shouldn’t stick to the tray at all.