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.
dessert, raspberries, scones, spelt flour, vegan
2cupswhole spelt flour
1/3cupmelted, unrefined coconut oilplus more for brushing
1/3cupmaple syrup(I prefer "Grade A Dark Color, Robust Taste Maple Syrup")
1cupraspberries (or other berries)fresh, or thawed from frozen
Preheat oven to 350°F.
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.