Erin McKenna | Babycakes | Clarkson Potter, 2009 |Makes 8
This is as close to a traditional scone as BabyCakes NYC comes. I 86′ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I find that raspberries, more delicate than currants or other popular berries used in scones, have a tanginess that’s a perfect accompaniment to morning tea.—Erin McKenna
convert Ingredients
2 cups whole spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, plus more for brushing
1/3 cup agave nectar, plus more for brushing
1 tablespoon pure vanilla extract
1/4 cup hot water
1 cup fresh raspberries
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Directions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 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 raspberries just until they are marbled throughout the batter.
3. For each scone, scoop 1/3 cup batter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil. Bake the scones on the center rack for 14 minutes, rotating the sheet 180degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar.
4. Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
Recipe © 2009 Erin McKenna. All rights reserved.
[Elsa M. Jacobson] Vegan and flavor-packed! These scones burst with raspberry flavor enhanced by agave nectar and high-quality vanilla extract. Super-easy to make, and no one would ever know they’re vegan. The ingredients are easy to get ahold of. The directions are clear, precise, and right on target.
I made eight scrumptious scones, just as the recipe specified. Mine were not as picture-perfect as the photograph that accompanies the recipe here: they were rounder from having been scooped, browner (perhaps from the variety of spelt flour or agave nectar I used?), and had a more vibrant-looking ruby red color, from the perfectly summer-ripe raspberries I marbled throughout the batter. While no one would ever know they’re vegan, they were not light and crumbly. The texture was satisfying, but they were more heavy and solid than light and crumbly. They were terrific right after cooling — we could hardly wait to taste them! — and gone long before the two possible storage days specified in the recipe. As with traditional scones, I felt they weren’t really keepers: by the next morning, they had already lost some of their fresh-baked texture, part of what I love most about scones. Yet no one else seemed to mind, and no one commented on the texture. The raspberries were a great pairing for this recipe, but I wouldn’t hesitate to try blackberries, or even tart dried cherries or cranberries on subsequent batches. Though specified as a perfect accompaniment for morning tea, why not also enjoy them for afternoon tea?
A trio of additional notes: Have faith! In step two, I was initially skeptical about whether the batter would be usable, but as soon as I poured the hot water into the batter, it all came together beautifully. The 14-minute baking time was perfect. Would I call these utterly healthy? No, but they are definitely healthier than traditional white-flour, white-sugar scones!