Our friends Stephen and Sarah came over for dinner recently, and since we were still in the process of getting settled in the new kitchen, they brought over all the fixin’s for a fantastic meal.
For dessert Sarah whipped up a from-scratch batch of Vegan Raspberry Scones. They were delightful — moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole grain?
Sarah kindly passed along the recipe she uses, which I believe originally comes from Erin McKenna, owner of Babycakes NYC. I found it posted on the Fig & Sage blog, who mention that they, in turn, pulled it from an issue of Natural Health Magazine. I’m certainly not claiming ownership of this recipe — they’re just so dang good I had to share.
The scones came out a little bit gooey — I think we undercooked them slightly. I actually liked them that way, rather than the denser, drier, more traditional scone. They were almost like guilt-free raspberry cookies.
When I give these a try on my own, I’m going substitute honey for the agave nectar. Really Raw Honey has been my sugar of choice lately, as it’s delicious and the least-processed sweetener I’ve been able to find. (The only downside? It’s pricey.)
You might also want to check out McKenna’s book, BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery
- 2 cups whole spelt flour
- 1 tablespoon. baking powder
- ½ teaspoon salt
- ⅓ cup unrefined coconut oil, plus more for brushing
- ⅓ cup agave nectar, plus more for brushing (maple syrup works well, too)
- 1 tablespoon vanilla extract
- ¼ cup warm water
- 1 cup fresh or frozen (thawed) raspberries (or other berries)
- Preheat oven to 350°F.
- Mix together dry ingredients in a medium bowl. Add coconut oil, agave nectar, 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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March 4, 2011 at 2:42 pm
Aren’t those blueberries? It looks that way in the close up photo.
Either way, it’s a cool recipe to try out. Thanks for sharing it!
March 5, 2011 at 11:05 am
Oh, ha! You’re totally right. I think Sarah used a bag of frozen mixed berries, ’cause that’s what she had handy. Nice catch!
I guess that means that any berries will be great in these scones!
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