Raspberry Spelt Scones
16 Scones
15 Minutes
14 Minutes
Ingredients
| 2 cups | Whole Wheat Flour |
|---|---|
| 1 tablespoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 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) |
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.
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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.
Servings: 16 Scones
Prep Time: 15 Minutes
Cook Time: 14 Minutes
Ingredients
| 1 tablespoon | Baking Powder |
|---|---|
| 1/2 teaspoon | Salt |
| 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) |
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.
