Raspberry Scones

Raspberry Scones

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

LC Vegan And Very Lovely Note

These vegan scones—wait, don’t stop reading!— deliver tons of classic scone flavor, despite calling for coconut oil in place of butter, agave nectar not sugar, and fresh raspberries as opposed to dried fruit.

Raspberry Scones

  • Quick Glance
  • 15 M
  • 45 M
  • Makes 8
5/5 - 1 reviews
Print RecipeBuy the BabyCakes cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Is required
  • 2 cups 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 vanilla extract
  • 1/4 cup hot water
  • 1 cup fresh raspberries

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 of sorts forms. (Don’t worry if it doesn’t really seem batter-like.) Pour the hot water into the batter and mix until thoroughly combined. Using a rubber spatula, gently fold in the raspberries just until the batter is marbled with pink streaks.
  • 3. Scoop 1/3 cup batter onto the prepared baking sheet for each scone. Space the scoops 1 inch apart to allow them to spread. Lightly brush the scones with more oil. Bake the scones for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and lightly brush the scones with agave nectar. 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. The scones are best the day they’re baked.

Recipe Testers Reviews

Vegan and flavor-packed! These scones burst with raspberry flavor enhanced by agave nectar and high-quality vanilla extract. They’re super easy to make, and no one would ever know they’re vegan. The ingredients are easy to find and 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 exactly 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 were gone long before the 2 days specified in the recipe. As with traditional scones, I felt they weren’t really keepers; by the next morning, they’d 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!

HUNGRY FOR MORE? CHOW DOWN ON THESE:


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. Just tried these scones about to go for my second one. My question has to do with coconut oil. I am new to using it and I’m not sure if it’s supposed to be melted first or not. I melted it for this recipe but I made other scones and substituted coconut oil (solid) for cold butter to be worked into the batter. If a recipe doesn’t specify which would you use? Also new to using spelt grains and flours so thanks so much for this recipe.

  2. Can you substitute the agave for oil or a dairy free butter? And can you swap the hot water for lemonade? Cause I know many other scone recipes use lemonade.

    1. Rebecca, the agave is the sweetener in this, so substituting oil or dairy-free butter will add more fat and eliminate the sweetness. It will also change the texture significantly. You can substitute lemonade for the water, but it won’t add enough sweetness.

    2. I didn’t put it in and they turned out awesome so it doesn’t make a difference. I think if I had added that, too, they would have been way too sweet.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish