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."

Ingredients

unbleached flour↗2 cups
baking powder↗1 1⁄2 teaspoons
salt↗1 pinch
brown sugar (regular brown sugar, raw, demerara, muscovado, turbinado)1⁄3 cup
unbleached cane sugar↗1⁄3 cup
freshly grated nutmeg1⁄2 teaspoon
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)↗2 tablespoons
coconut milk (can use regular milk)↗1⁄2 cup
vanilla↗1 teaspoon
raisins (we subbed dried cranberries because someone in our household does not like raisins)↗1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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