If you read my raspberries and honey post below, you know that we have a bountiful supply of raspberries right now. Today and yesterday we ate most of them in all of their fresh glory to fully take advantage of their vitamin content, but because raspberries are such delicate and highly perishable fruits, after freezing some, we felt compelled to use the rest for baking today. I decided on scones simply because I’d never made them before. I adapted this recipe adapted from the popular BabyCakes NYC’s blueberry spelt scone recipe featured in their first cookbook. Since I had to use whatever I had in my kitchen, I used regular flour instead of spelt flour and used canola oil instead of coconut oil. But if you have these ingredients, go for it. And of course, I used raspberries instead of blueberries which aren’t in season yet where I live.
Vegan Raspberry Scones (11 – 12 scones)
- 1 cup fresh raspberries (use less if desired)
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup honey for the mix and more to drizzle on top later
- 1 tablespoon vanilla extract
- 1/4 cup hot water
- Preheat oven to 350ºF, line baking sheet with parchment paper.
- In a medium or large bowl, whisk together the flour, baking powder, and salt. Add canola oil, honey, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix again. Add the berries into the mix and gently stir, just until they are marbled throughout the batter.
- For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Note: Our baking sheet is small so we were only able to make 7 scones, and added the rest of the batter to our muffin tin (made 4 muffins). If you have a larger baking sheet, you should be able to make 11 – 12 scones.
- Lightly brush the tops with the oil. If you don’t have a brush like us, lightly drizzle the oil with a spoon.
- Bake the scones on the center rack 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 drizzle some honey, depending on how sweet you like your scones, on top with a spoon (or use a brush).
- Let the scones stand on the sheet for 15 minutes, then transfer to plates to cool.
These scones were moist, lightly sweet, and the raspberry flavor really comes through. If you want your scones to be less tart, simply use less raspberries. The honey drizzled on top really works like an icing. We can’t wait to have these with our morning cup of coffee tomorrow.
Here’s the muffins we made with the batter that didn’t fit on our baking sheet. These went into our freezer for later enjoyment.