Irresistible Raisin & Cinnamon Scones

Irresistible Raisin & Cinnamon Scones

I went all in for these beautiful scones: butter and milk are ingredients I rarely use but for this recipe, I went back to basics. No buckwheat flour, no coconut oil, no oat milk, just simple whole wheat, butter and milk. Through People Who Cook, my superfood-wired brain is challenged sometimes. I connect with people who are outside of my gojiberry and cocoa poweder bubble. They use ingredients they grew up with because that’s what they learned to cook with. The ingredients they use remind them of the countryside they grew up in, the cake their grandmother used to bake and the smell of flowers in their backyard on a summer’s day. Yes, we are talking about eggs, butter and milk, ingredients that I condemned for a while but am slowly finding my way back towards – in moderation of course. I have to say that even though I also made delicious & nutritious vegan scones, these ones here are the full package: they have a beautiful crust, have the perfect consistency and taste like home. I love to play with nostalgic flavours and this for me comes very close. Please go ahead and try these, do not be afraid of some butter in this world. (If you are vegan, you can of course sub with coconut oil and plant based milk – they turn out delicious as well!) 


embracing some good old butter 

I have lived in my little goji-berry-bubble for quite some years now and it’s time to get back to what’s real. Bread and butter were very present in my childhood which is why they have a nostalgic smell and taste to me. Consuming butter in moderation can be very beneficial for your health and here’s why: butter is rich in fat-soluble vitamins including vitamin A (eye health), E (anti-inflammatory properties) and K (calcium metabolism). The most common plant-based alternative to butter is margarine which is relatively high in trans fats. Trans fats – a type of unsaturated fat – occur in highly processed foods and can have adverse health effects. You do not have to be concerned about trans fat in butter so if making the choice between butter and margarine, I’ll opt for good old butter. I understand that if you are vegan, you will not consider moderately consuming butter. I also don’t advise anyone to go out of their way to eat more butter but simply this: if you are health conscious yet love the taste of butter, have some. It’s delicious and not terribly unhealthy if consumed in moderation. Also, it’s pretty damn good in the scones that we’re about to bake! 


Prep Time: 10 min

Baking Time: 10-12 min

Servings: 9 small scones


For this recipe you will need: 

1 ½ cup whole wheat flour

½ cup milk (of choice)

2 tbsp cold butter (or coconut oil)

3 tbsp honey

1 tsp baking powder

1 tsp cinnamon

pinch of salt

½ cup raisins 



  1. Preheat the oven to 200ºC and line a tray with baking paper.
  2. In a big bowl, combine the flour, baking powder, salt and cinnamon. 
  3. Cube the butter and add in along with the milk and honey. Work the dough with your hands until it is smooth and no lumps. 
  4. Lastly, add in the raisins and work the dough once more until they are evenly distributed and integrated into the batter. 
  5. With your hands, form little balls that look a little like breadrolls and place on the baking tray. Bake in the oven for 10-12 minutes or until the scones are golden brown and a knife comes out clean. 
  6. Enjoy, enjoy, and enjoy some more, along with hot coffee or tea. You can serve these scones with jam, honey, some more butter or even (whipped coconut) cream if you happen to have any! A bit of butter never killed nobody, right? 

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