Vegan Raspberry Spelt Scones

Vegan Raspberry Spelt Scones

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, 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, as spelt is a type of wheat.

I posted the recipe shortly after Sarah made that first batch for us, but my pictures were, regrettably, not the most attractive. This recipe deserves better, so I asked my friend Kelly to work her photographic magic, and I’m happily updating the post today. I don’t know about you, but I sure am ready to devour a few of these!

Vegan Raspberry Spelt Scones

Vegan Raspberry Spelt Scones
Prep Time: 
Cook Time: 
Total Time: 
If you don't have spelt flour handy, whole wheat flour (preferably white whole wheat) will work just fine, too.
  • 2 cups whole spelt flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup melted, unrefined coconut oil, plus more for brushing
  • ⅓ cup maple syrup (I prefer Grade B)
  • 1 tablespoon vanilla extract
  • ¼ cup warm water
  • 1 cup fresh or frozen (thawed) raspberries (or other berries)
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

Photos by Kelly Jaggers for Eating Rules.

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13 Comments on "Vegan Raspberry Spelt Scones"

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Liz Schmitt

The perfect holiday treat – and I love the touch of maple syrup. Happy Holidays to you and Matty – X0


I usually do not use any oil nor do I eat products with oil – so I do not have coconut oil in the house. Is there anything else that I could use in its place when making these? I have seen coconut oil in the marketplace – but usually in bigger containers – and I know that I would not use it other than making these scones ~
Any help would be appreciated ~
Thank you ~

GiGi Eats Celebrities

Perfect Start to XMAS Morning!!


Thanks for the inspiration! I was out of spelt, so used white whole wheat, and frozen mixed berries. Delicious with a cup tea.


This looks like the kind of recipe that’s right up my alley. Can’t wait to give it a try!

Alanna Waldron

These sound delicious. Maple syrup is the best…that or honey are my go-to sweeteners 🙂


These look positively scrumptious! Although I was wondering, seeing as they’re gluten-free, being made with only whole spelt flour, they don’t need anything to add elasticity to the dough? I’ve been gluten free for over a year now and I usually add a bit of xanthan gum to my recipes so that they don’t end up all crumbly and dry. Could xanthan gum be added in this caseor is it simply not necessary?



Haaa! For some reason, my mind registered buckwheat when I read spelt. Nevermind!


Can you use All Purpose Gluten Free Flower? I have that, Or oat flower? And how many calories in each. I’m a calorie counter.


oops! Edit! Flour not flower!!!


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