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.
Servings: 16 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 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.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 74mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.8mg