I'm really enjoying trying out my vegan recipes, I'm totally curious to see how they turn out in comparison to non-vegan recipes. I really loved these scones, I just ate them plain but you could use whatever spread takes your fancy and they were fantastic with a cup of tea (a very important factor for me, you just can't beat a good cup of tea!!).
240g Doves Farm wholegrain spelt flour
1 tbsp baking powder
1/2 tsp salt
75ml coconut oil, plus more for brushing
75ml agave nectar, plus more for brushing
1/2 tsp pure vanilla extract
50ml hot water
150g fresh raspberries
Preheat oven to 180°C (350°F) Gas Mark 4
Line a baking tray with greaseproof paper. In a medium bowl mix the flour, baking powder and salt together. Add the coconut oil, agave nectar and vanilla extract and mix until everything comes together into a thick slightly dry mixture is formed. Pour the hot water in and continue to mix. Using a rubber spatula, fold in the raspberries until they are marbles through the mixture. For each scone, scoop 75ml of the mixture onto the prepared baking tray (I used a 1/3 cup for this - 1/3 cup = approx 75ml) leave 2.5cm between each one to allow them to expand. Lightly brush each mound with extra oil and agave nectar and then bake in the oven for 14 minutes, rotating the baking tray 180 degrees after 7 minutes has passed. Once they have baked, let them stand on the baking tray for 15 minutes and then use a spatula to gently move them to a wire cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 days. Mixture makes 8 scones.
Yum yum yum!!