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Lemon raisin drop scones with caramelised apple pieces (v)

Delicious vegan drop scones with bright lemon flavours and sweet raisins throughout, perfectly complemented by caramelised apple on the side.
Makes 8 small drop scones / pancakes - enough for a hearty breakfast or brunch for 1, a smaller breakfast for 2, or snacking for up to 4.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/2 cup (70g) plain flour
1/2 tsp bicarbonate of soda
1/4 cup lemon juice (equivalent to the juice of 1 medium lemon)
1/4 cup unsweetened almond milk, or milk of choice
2-1/2 tbsp raisins
1 small apple, chopped
1 tsp + 1-2 tsp maple syrup or equivalent sweetener of choice (I used Sweet Freedom's low GI syrup)

Spray oil or a drizzle of oil, as needed for cooking

1. Combine the flour, bicarbonate of soda, lemon juice, almond milk and raisins in a mixing bowl and stir well to combine. If time permits, allow to stand for 15-30 minutes (this will make the drop scones slightly fluffier but isn't essential).
2. Heat a non-stick pan over medium-high heat and spray with oil if needed. When the pan is hot, drop heaped dessertspoons of batter into the pan. If using a standard sized frying pan, you should be able to cook 4 drop scones at a time.
3. Allow the drop scones to cook for 3 or so minutes, until bubbles start to appear on the surface, then flip and cook for a further 3 minutes.
4. Don't fully scrape your mixing bowl out at the end but retain a teaspoon or two of batter for coating the apple pieces.
5. When the drop scones have cooked, add your apple pieces to the mixing bowl and coat with whatever batter remains. Add to the hot pan and reduce heat to medium-low. Drizzle a teaspoon of maple syrup or equivalent syrup over the apple pieces, and then stir regularly for 2 or so minutes until the apple is golden.
6. Serve the drop scones with the hot apple pieces and additional syrup as desired.