Another Tasty Recipe From
Raspberry Spelt Scones
Posted On July 5, 2023
Raspberry spelt scones are a delight. They are moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries.
|1 tablespoon||Baking Powder|
|1/3 cup||Unrefined Coconut Oil, melted (plus more for brushing)|
|1/3 cup||Maple Syrup|
|1 tablespoon||Vanilla Extract|
|1/4 cup||Warm Water|
|1 cup||Raspberries (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.