Another Thursday in the Vegan Kitchen with Erin Mckenna’s Bakery! Today we’ll be sharing another recipe! Today's recipe is for our Raspberry Scones. Which are really great for those cozy late nights in front of the T.V. The Key ingredient to look for here is Spelt Flour. This recipe can be found in our cookbook, "Babycakes." Which includes a lot of great recipes for any time of year. Please let us know what you think!
Ingredients: Makes 8
2 Cups whole spelt flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/3 Cup Coconut oil (Plus more for brushing)
1/3 Cup Agave Nectar (Plus more for brushing)
1 Tablespoon Pure Vanilla Extract
1/4 Cup hot water
1 Cup fresh raspberries
Directions:
Preheat oven to 350 Degrees F. Line a baking sheet with parchmant paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gentle fold in the raspberries just until they are marbled throughout the batter.
For each scone, scoop 1/3 cup natter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar.
Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
