These are one of our favorite morning treats. I love them because:
A) They are easy!!
B) They are vegan.
C) They are yummy!
D) My kids eat them. (You can't say that about very many things that I make)
This recipe is adapted from the original Raspberry Scone recipe found in Babycakes (awesome cookbook for yummy treats!)
2 cups whole wheat spelt flour
1 T baking powder
1/2 tsp salt
1/3 cup coconut oil, plus more for brushing (I've used veggie oil in a pinch)
1/3 cup agave nectar
1 T vanilla
1/4 cup hot water
1 cup fresh or frozen berries (we love using blueberries, but raspberries work well too)
1/4 cup raw sugar
**Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat. In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gently fold in the berries just until they are mixed into the batter.
For each scone, scoop 1/3 cup batter onto the baking sheet. Space them 1 inch apart. Lightly brush the tops with oil and sprinkle them with raw sugar. Bake the scones on the center rack for 7 minutes, then rotate the baking sheet 180 degrees and bake for another 7 minutes. Let them cool on the baking sheet for about 10 minutes.
But who wants to eat them at the table? They are best enjoyed on a rainy morning, in a fluffy nest like this.
With strong coffee and slouchy sweatshirts.
And maybe a great story told by a little boy, who loves talk about an airplanes flying by.