vegan raspberry scones.

I had a burst of baking energy today so along with my teacakes, I threw some scones in the mix. I drink mate every morning so I’ll have breakfast for a few days. I’m not worried.

The raspberries were tart and tangy, and the scones had some weight to them, yet still light. Does that make sense?  Did I ever tell you about my love affair with berries? 

Recipe: Erin McKenna from Babycakes

Ingredients:

1. 2 cups spelt flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 1/3 cup canola oil
5. 1/3 cup agave nectar
6. 1 tablespoon pure vanilla extract
7. 1/3 cup hot water
8. 1 cup fresh raspberries

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.

1. Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

Amen to tea parties.

29 April 2010