Vegan Raspberry Spelt Scones
Dec 20, 2016, Updated Jun 07, 2017
A couple of years ago, shortly after Matty and I moved into our new house, our friends Stephen and Sarah came over for dinner. Since we were still getting settled in the new kitchen, they brought over all the fixings for a fantastic meal.
For dessert, Sarah whipped up a batch of these Vegan Raspberry Spelt Scones. They were delightful — moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries.
They immediately became a favorite recipe of ours. They’re as easy as mixing up a batch of cookies – and just as satisfying – but have the benefit of being low in sugar and 100% whole grain. They’re perfect for bringing to a holiday party… or any party, for that matter.
Sarah passed along the recipe she uses, which I believe originally comes from Erin McKenna, owner of Babycakes NYC. I found it posted on the Fig & Sage blog, who mentioned that she, in turn, pulled it from an issue of Natural Health Magazine. I’ve tweaked it slightly, however: I use maple syrup instead of agave, as it’s unprocessed, and adds a rustic richness you don’t get with generically sweet agave.
You might also want to check out McKenna’s book,ย BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery… though this recipe is definitely not gluten-free, asย spelt is a type of wheat.
Vegan Raspberry Spelt Scones
Ingredients
- 2 cups whole spelt flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup melted, unrefined coconut oil, plus more for brushing
- 1/3 cup maple syrup, (I prefer "Grade A Dark Color, Robust Taste Maple Syrup")
- 1 tablespoon vanilla extract
- 1/4 cup warm water
- 1 cup raspberries (or other berries), fresh, or thawed from frozen
Instructions
- Preheat oven to 350ยฐF.
- Mix together dry ingredients in a medium bowl. Add coconut oil, maple syrup, and vanilla and stir until you have a thick batter. Add warm water and continue mixing. Gently fold in the raspberries until they're mixed evenly throughout the batter.
- Line a baking sheet with parchment paper, and drop a dollop of batter for each scone-to-be. Leave room between each for them to spread, just like when making cookies. Brush the top of each with coconut oil.
- Bake for 14 minutes, rotating the sheet half-way through to ensure even cooking. When done, they should be golden and slightly firm. Let the scones stay on the sheet for 15 minutes, then transfer to a wire rack to finish cooling.
Nutrition
Photos by Kelly Jaggers for Eating Rules.
These look great! Do you think they could be frozen?
It looks so yummy thanks for sharing
I love these!!! I added 4 drops of lemon essential oil and just used regular flour but they were absolutely fantastic!!! I will definitely make them again to use up raspberries.
Yum! Wonderful recipe! Made it twice exactly as outlined except added a bit more fruit! Going to try making this with dried Turkish figs (rehydrated) next! Many thanks!
Delicious and so easy. Popped a dollop of greek yogurt on top!
I just made this for Sunday brunch – they are amazing!!! thank you !
Is this white spelt flour or whole grain spelt ?
Whole grain! ๐
Could I use the white spelt or half and half ? Thanks ?
My guess is either would work. Give it a try and let us know how they turn out!
Ok ? thanks for responding!
Tastes amazing!
I love how its not overly sweet but just right!
I think ill add cinnamon next time because its my favourite spice but otherwise these are perfect and relatively healthy.
For anyone wanting to try this:it makes around 10 scones