I confess...I was bad. Although I vowed to get only my semi-annual jumbo pack of toilet paper at Costco, I wandered by the books and started flipping through BabyCakes: Vegan, Gluten-Free, And (Mostly) Sugar-Free Recipes From New York's Most Talked-About Bakery by Erin McKenna. It was speaking my language and the recipes looked delicious, so of course it somehow ended up in my cart. I tabbed a bunch of recipes to make and started with these Raspberry Scones. (It was a tough call between the scones and the Banana Chocolate Chip Bread, apparently a passion of actress Mary-Louise Parker who wrote a tribute to it in the book. Still the scones won, although there are bananas ripening on my counter that will go into the bread this weekend!)
Erin McKenna says: "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 currents or other popular berries used in scones, have a tanginess that's a perfect accompaniment to morning tea."
BabyCakes, Erin McKenna
(Makes 8 Scones)
2 cups whole spelt flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup coconut oil, plus more for brushing
1/3 cup agave nectar, plus more for brushing
1 Tbsp pure vanilla extract
1/4 cup hot water
1 cup fresh raspberries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
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 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar.
Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer to a wire rack and cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
Notes/Results: Excellent! They are light and moist with an excellent flavor. Maybe a bit more "muffinish" than scone-like in texture, they are still delicious and went perfectly with a cup of berry-flavored green tea. I realized as I was about to make the scones, that the spelt flour I had was white-spelt, which is a bit lighter textured than whole spelt flour. I don't think it made a huge difference, but I plan on trying them again with whole spelt to see. I will make these again with the raspberries and I think they would be great with blueberries or blackberries too. They are quick and super-easy to make, pretty guilt-free without all the butter, and good enough that even we gluten-eating omnivores can happily enjoy them. I am looking forward to trying the banana bread and some of the other recipes from the book.