Cinnamon Raisin Scones/Quick Bread

Cinnamon Raisin Scones/Quick Bread

This recipe provides healthy cinnamon raisin scones/quick bread which are both gluten free and yeast free. Ken had a need for this when he was temporarily on a yeast free diet. It adapts Bob's Red Mill Cinnamon Raisin Bread Mix to use baking powder instead of yeast. We find the bread is lighter and more scone-like when made with baking powder.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 scones


  • 1 package Bob's Red Mill Cinnamon Raisin Bread Mix
  • 6 tsp baking powder
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups almond milk
  • 2 tbsp milled flax seeds
  • 6 tbsp filtered water


  • Assemble ingredients. You will also need two stick-free 8 or 9 inch round pans.
  • Preheat oven to 425 degrees F
  • In a separate container mix the water with the flaxseed and put aside. Stir occasionally and leave for five minutes or so until it seeds absorb the water and become somewhat gelatinous.
  • Place the breadmix in a large mixing bowl. Remove the package of yeast that comes with the package and put it aside for some other use.
  • Add and thoroughly mix in the baking powder using a large spoon.
  • Add the olive oil and use a fork to cut it in,
  • Add the almond milk and the flaxseed mixture to the bowl and stir with a spoon, until it is evenly mixed in. It should form a soft dough.
  • Turn the ingredients into the two pans and spread out evenly.
  • Bake in the oven for 25-30 minutes
  • Serve piping hot.

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