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.

Vegan Raspberry Spelt Scones

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.

Vegan Raspberry Spelt Scones

Vegan Raspberry Spelt Scones
4.78 from 18 votes
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Vegan Raspberry Spelt Scones

These are moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Don't worry if you don't have spelt flour handy, as whole wheat flour (preferably white whole wheat) will work just fine, too.

Course Dessert
Cuisine American
Keyword dessert, raspberries, scones, spelt flour, vegan
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Yield 16 scones
Calories 124 kcal
Author Andrew

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

  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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25 Comments
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Melissa
Melissa
August 30, 2020 5:55 pm

These look great! Do you think they could be frozen?

simon andrew
simon andrew
April 3, 2020 6:29 am

5 stars
It looks so yummy thanks for sharing

Angelina C
Angelina C
April 10, 2019 8:37 am

5 stars
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.

ManIsKind
ManIsKind
March 6, 2019 8:46 am

5 stars
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!

Jess
Jess
February 5, 2019 9:10 pm

5 stars
Delicious and so easy. Popped a dollop of greek yogurt on top!

Cecilia
Cecilia
November 26, 2017 9:34 am

5 stars
I just made this for Sunday brunch – they are amazing!!! thank you !

Bridget
Bridget
December 15, 2018 2:00 am
Reply to  Cecilia

Is this white spelt flour or whole grain spelt ?

Bridget
Bridget
December 15, 2018 2:26 pm
Reply to  Andrew

Could I use the white spelt or half and half ? Thanks ?

Bridget
Bridget
December 16, 2018 11:48 am
Reply to  Andrew

Ok ? thanks for responding!

eva
eva
September 18, 2014 8:44 am

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