Vegan Raisin Rosemary SCONES

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Vegan Raisin Rosemary SCONES
(inspired by The Mud Club in Woodstock, NY, and the Minimalist Baker)

For the flax egg:
1 Tablespoon flax seed meal (I like golden flax seeds)
2 1/2 Tablespoons water

For the dough:
1 flax egg
3/4 cup almond milk ( see my homemade, or store bought)
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 cup spelt flour, whole wheat pastry flour, or more all-purpose
1/4 cup plus 1 Tablespoon organic cane sugar plus more for sprinkling on top
1 Tbsp baking powder
3/4 tsp fine sea salt
1 tsp minced fresh rosemary leaves
6 Tbsp solid, room temperature, coconut oil, not liquid or frozen, or earth balance coconut spread
1/2-3/4 cup raisins or currants

Make the scones:
        Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
        Make the flax eggs: In a small mixing bowl, combine the 1 Tablespoon ground flax seeds with the 2 ½ Tablespoons of water, and let sit for 5 minutes to thicken. Add the almond milk and vanilla. Stir to combine.
        In a separate medium-size mixing bowl, combine the all-purpose flour, spelt or whole wheat flour, organic cane sugar, baking powder, salt, and rosemary. Whisk to combine. Add the mixture into a food processor, and pulse a few times. Add the coconut oil and pulse 5-7 times until only small pieces of the coconut oil remain. Alternatively, you can use a pastry cutter (or 2 knives). Place the mixture back into the medium-size bowl. Re-stir the flax-almond milk mixture once more. While stirring with a spoon, add the liquid to the dry ingredients a little at a time. Gently stir in the raisins until just combined.
        Turn the mixture out onto a floured surface and use your floured hands to form it into a disc about 1 inch high. Use a large, floured knife to cut the circle into 8 -10 even wedges. Using a floured spatula or your hands, gently transfer the scones to the prepared baking sheet with space between them. Generously sprinkle the tops with more cane sugar.
        Bake for 27-29 minutes until they are a deep golden brown all over. Let cool slightly before serving. Serve hot out of the oven. Any extras, once completely cooled, can be stored at room temperature in a foil-lined container for up to 3 days, and frozen for up to 3 months. You can also reheat them in a 300 degree F oven for a few minutes to re-crisp them.

Makes 8-10 scones.      YUM!

LESSONS Learned:
1. A few substitutions, but I still like these best with the original ingredients:
        a) If you don't have access to spelt or whole wheat pastry flour, you
        can use all all-purpose flour.
        b) Organic cane sugar is a little more coarse and lightly colored
        brown, and adds to the crumbly texture. Sub in regular sugar if you like.
        c) If being vegan isn't an issue, you can also substitute one large egg for
        the flax eggs, but it will change the texture a little bit.
        d) 1/3 cup fresh blueberries or frozen organic wild blueberries can be
        used instead of currants. or raisins.
2. Yes, rosemary might be an unusual addition, but it really is delicious. Not sure? Then give the 3/4 teaspoon a try first.
3. Depending on the time of year, your coconut oil may be of a more liquid consistency. It needs to be fully solid, but not frozen. Chill it for 20-30 minutes in the fridge to harden before using.
4. Don't over mix the dough, you want some small pieces of coconut oil to still be visible.