Tweaked from the Babycakes Cookbook.
Everyone needs a good scone recipe in their repertoire. Without wheat, eggs or white sugar, you’ve got before you a delicious scone all your friends can enjoy. (Well, most of ‘em anyway.)
Instead of the white stuff, we’ve opted for a combination of honey, maple syrup and coconut sugar. These are much less refined and so, maintain more of their vitamins, minerals and are far friendlier to your blood sugar levels.
p.s. We made our own jam to go with the scones because most store-bought stuff has a jaw-droppingly, sky-rocketing-ly, exorbitantly high amount of those evil white crystals.
Ingredients – Scones
2 cups whole spelt flour
1 Tbsp baking powder
½ tsp sea salt
1/3 cup coconut oil, plus more for brushing
1/3 cup honey & maple syrup (I used half and half)
1 Tbsp vanilla extract
¼ cup hot water
½ cup raspberries (fresh or frozen)
½ cup blueberries (fresh or frozen)
Ingredients – Jam
2 cups fresh or frozen blackberries (if you don’t have this many – not to worry – just make a smaller batch)
2 Tbsp honey or coconut sugar
pinch of sea salt
Method – Jam
In a saucepan over medium heat, stir your berries, sea salt and sugar together and continue to stir consistently until mixture bubbles and then gets thick. About 15 minutes. Taste it and add more sweetener if it’s too tart.
Method – Scones
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, honey/maple syrup, 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.
3. For each scone, scoop 1/3 cup batter on to the prepared baking sheet. Space 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 some honey and maple syrup.
4. Let the scones stand on the sheet for 5-10 minutes, but aim to serve the scones slightly warm… with a little melted butter or coconut oil and your berry jam!
