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 Recipe
- Quick Glance
- 15 M
- 45 M
- Makes 8
- 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
- 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.
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