Poor, sweet Daisy. The girl has suffered through season 2 of Downton Abbey with painful guilt about her falsely professed love for William, and a sense of nagging obligation for the happiness of William and his father. Which side did you fall on? At first, I was all for honesty. I understood how difficult it would be for Daisy to live with such a lie. But as the story unfolded, it was evident that the guilt was her burden alone, and the good that came of her love was worth it.
Needless to say, I was so happy when Daisy finally made it out to the Masons' farm. But I have to admit, I was really distracted by something.
Ever the caring and gracious father figure, Mr. Mason made sure Daisy came in and helped herself to a cup of tea and a beautiful raisin scone. I hardly remember what happened during that scene. I only had eyes for the scone.
These scones are vegan and can be made sugarfree using NuNaturals MoreFiber baking blend. This was my first time trying it, and Iloveditsomuch. It substitutes directly for sugar and increases the dietary fiber in these treats. But, since the substitution is so easy, you can definitely just use sugar (or palm sugar) instead. And that makes these scones easy to make from just about anyone's pantry.
Be sure to enjoy with a cup of tea!
Healthy Raisin Scones
1 cup raisins
2 1/2 cups whole wheat flour
1/3 cup NuNaturals MoreFiber stevia baking blend OR 1/3 cup regular or palm sugar
3 tsp baking powder
1/4 tsp salt
1 tbsp lemon zest
1/2 cup vegan butter substitute
1/2 to 3/4 cup cold water
regular or palm sugar, for sprinkling
Cover the raisins in a bowl with very hot tap water and set aside. Preheat oven to 425 degrees. For the rest of the recipe, don't overwork the dough.
In a large bowl, mix the flour, stevia blend (or sugar), baking powder, salt, and lemon zest. Cut in the butter substitute with a fork, until evenly distributed. Drain the raisins, pat dry, then stir into the dry ingredients. Stir in 1/2 cup of water and try to get dough to hold together. Add the remaining water 1 tsp to 1 tbsp at a time, until dough holds together. If you add too much water, just sprinkle in some extra flour. At some point, you'll want to switch from the spoon to your hands, and press it together.
Turn dough out onto a lightly floured surface. Roll to about 1/2 inch thickness, and use a round cookie cutter to cut out scones. Arrange on a baking sheet, brush the tops with water, and sprinkle lightly with sugar. Bake for 15-20 minutes, until bottoms are lightly browned.