Sunday, March 24, 2013

Raw Cranberry-Raisin Scones

Raw Cranberry-Raisin Scones

I offered one to my son at lunch today. "This doesn't look like any scone that I've ever seen before," he commented. And even though he's not a raisin fan, he liked it!

I think these look, and are, delicious, and I like the wholesome nutty-fruity flavor. But, if you are used to baking with white flour and sugar, (or eating regular scones), and you are not used to eating such whole-food goodness, then your taste buds may not be satisfied. My sons used to hear me say something like, "They have a health-food flavor," concerning some of the goodies I'd make.

I've found that when I'm not eating sugary sweets and only eating natural fruits and less-sweet hearty foods, I lose my cravings for those high-carb delights and actually love the simple healthier delights such as these raw Cranberry-Raisin Scones!

These are sweetened with a little brown rice syrup so they don't taste gooey sweet. Eating a wholesome dessert makes me feel good, and I think about all the awesome nutrients I'm getting and their healing effects.  

If you look closely you'll spot some orange specks . . . you know what those are, right? Carrots! They are also made with apples, walnuts, raisins, and of course cranberries. Next time I'm adding even more cranberries and I'd like to try some with blueberries or perhaps a mixture of the two!

This recipe is very similar to one in The Raw Family Newsletter  by Victoria Boutenko.

Mixing it Up

2 large carrots (cut in pieces)
2 apples (cut up)
2 cups walnuts
1 cup flaxseed (ground)
1.5 cups fresh cranberries (or frozen and thawed)
2 cups organic raisins
5 Tbs. brown rice syrup (or honey)
2 Tbs. olive oil
1/4 cup fresh lemon juice
1 tsp cinnamon (optional)   

In a food processor, process the walnuts until broken into small pieces, then place them in a large mixing bowl. Do the same with the apples, and then the carrots, individually, placing all in the bowl. 

Next, into the bowl, add the rest of the ingredients, and mix well. (I ground my whole flaxseed using a Vita-Mix.) 

Ready for the Dehydrator
Arrange big fat spoonfuls of dough in rows on a Teflex dehydrator sheet. Dry at 110 degrees for about 6-8 hours, then remove the Teflex sheet and turn them onto a regular mesh tray and dry for another 6-8 hours or until they meet the desired dryness and consistency. I always do a taste test! This recipe made about 40 scones.
Snackin' on Scones 'n' Tea

Raw Cranberry-Raisin Scones—Ready to Eat!

For best results, I keep my cookies and scones refrigerated, or bagged in the freezer. BTW, those are sesame sprinkles on top!

 Linking up with Wellness Wednesdays! 

And linking up with Raw Foods Thursdays!


  1. They are beautiful!!! And you are so right. I crave that health food sweetness. It's so much more satisfying than the baked goods I used to crave. Well done, well done! I'm pinning these on the Raw Foods Thursdays board! Thanks so much for submitting them!

  2. Another yummy looking recipe! My kids used to turn their noses up at raisins, but since I've cut them off from all forms of sugar except that which is found in fruit they've recently decided raisins and nuts make a great snack :)


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