Powda Bon (Powder Bun)

Adapted from several online recipes: namely 'Flavors of Belize' cookbook and belmopancityonlin.com. Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use *freshly* grated nutmeg. My Belizean friend described these buns "like English scones."

• Ready In: 35 mins
• Yields: 12 buns

Ingredients

• 2  cups unbleached flour
• 1 1⁄2 teaspoons baking powder
• 1  pinch salt
• 1⁄3 cup brown sugar (regular brown sugar, raw, demerara, muscovado, turbinado)
• 1⁄3 cup  unbleached cane sugar
• 1⁄2 teaspoon  freshly grated nutmeg
• 2  tablespoons butter (I used a combination of butter and coconut oil but original recipe specified shortening) or 2  tablespoons coconut oil (I used a combination of butter and coconut oil but original recipe specified shortening)
• 1⁄2 cup coconut milk (can use regular milk)
• 1  teaspoon vanilla
• 1⁄4 cup raisins (we subbed dried cranberries because someone in our household does not like raisins)

Directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl sift together the flour, baking powder and salt.
3. Stir in both sugars and nutmeg.
4. Cut in the butter/shortening and/or coconut oil.
5. Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
6. Roll into equal size balls and [slightly] flatten.
7. Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.