Have you been making lots of raw vegan nut milks and wondering what to do with all your left over nut or seed pulp? Look no further! Raw scones are a great way to use up that nut pulp and make a delicious recipe that you can savor with your friends or family.
This recipe was inspired by one of the first back-packing trips I ever took. When I was 17, my best friend and I set out to explore Europe. I spent 2 weeks in London where I experienced ‘High Tea’ – a combination of little treats with tea, including scones and clotted cream (more like clotted arteries!) – a thick wiped butter, that has unparalleled creaminess. I love nice warm scones, so I came up with a gluten-free, raw food recipe that would be highly nutritious and delicious too.
After you make nut milk, just place the pulp in a ziplock bag in the freezer. When it’s full, it’s time to make a batch of scones! This recipe is just one way to make them – like any recipe – and after you make them once you’ll get the idea and you can make any variation that you like.
Raw Cinnamon Hazelnut Scones
For this recipe, you will need a food processor and a dehydrator. I recommend the Excalibur Dehydrator. These are two of the top 4 essential raw food kitchen tools that I recommend stocking your kitchen with.
- 8 cups nut or seed pulp that you’ve stocked up on from making nut milks. (I like to use almond pulp but you can really use whatever you have)
- 4 cups hazelnuts
- 2 cups dates
- 1 cup nut milk
- 1 cup ground flax
- 2 T cinnamon
- 1 T vanilla
- 2 t lacuma
- 1-2 t stevia (to taste)
How to Make This Recipe
In the food processor, process most of your hazelnuts. Slowly add in 1/2 cup nut milk to help get it nice and smooth. If you like some texture to your scones, leave half a cup of nuts to the side, and after you have a pretty smooth mix with the other hazelnuts, add the last half cup towards the end so you have a bit of bigger pieces in there. Add this to your large mixing bowl with the pulp already in it.
Make a date paste with your dates and mix with your other 1/2 cup of nut milk. You can also use coconut milk or coconut water instead. Add this to your mixing bowl with the remaining ingredients. If you like raisins, and want your scones to be a little more sweet feel free to toss some raisins in there. Like all raw food recipes I post on here, they are just guidelines and ideas; a launchpad for you to be creative with your own raw food recipes. Add or change anything you like to suit your taste.
Make them into little scones no bigger than 1 inch thick, and 2.5-3 inches wide. I like to start my dehydrator at about 150 for an hour then turn it down to 115 for the remainder of the time. Depending on what kind of moistness you like, you can let them go longer until you get a more traditionally dry scone. I like them to be a bit more moist, so I let them go overnight, for anywhere from 10-14 hours, and they’re great for breakfast in the morning with raw vegan butter and raw strawberry fig jam. And a cuppa tea!
Aloha from the Big Island of Hawaii,