or can i?

Vegans

especially of the new

variety

will look in 

pastry windows or at the dessert menu

and automatically

assume...

then along came...

to the rescue.

I really don't feel like

it has been a huge

sacrifice since

my taste buds seem to have changed

and my cravings are under control...

 if I want something sweet

cold sweet corn...

soy dreams butter pecan

ice cream...

a glass of wine...

do the trick.

Then my sister, Tina

let me borrow this book

and with berry season upon us

I had to try

Raspberry Scones

Since I know you can google

the recipe...

I hope I'm not breaking any

infringement laws...

after all I am promoting

Erin McKenna's cookbook...

seriously now...

go check it out!

Here's this simple ingredient recipe

Pioneer Woman Style

(or at least my clumsy attempt :)

Preheat oven to 350 degrees F.

 Line cookie sheet with parchment paper.

In a medium bowl whisk together...

2 Cups Whole Spelt Flour

1 Tablespoon Baking Powder

 1/2 Teaspoon Salt

Then...

Add 1/3 Cup Coconut Oil

(plus more for brushing)

1/3 Cup Agave Nectar

(plus more for brushing)

1 Tablespoon Pure Vanilla Extract. 

Stir together until a thick

 slightly dry batter is formed.

Pour 1/4 Cup Hot Water and mix.

   

                 

Using a rubber spatula...

gently fold in

1 Cup Fresh Raspberries

until they are marbled

 throughout the batter.

For each scone,

 scoop 1/3 Cup of batter onto

 prepared baking sheet.

Lightly brush tops with

Coconut Oil.

Bake on center rack for 14 minutes...

rotate the sheet 180 degrees at half-time.

The finished scone will be golden

and slightly firm.

Remove from oven

and brush with

Agave Nectar

Cool on sheet for 15...

transfer to a wire rack.

Store in an airtight container

at room temp.

 

Finally...

try one.

It will blow your mind.

Perfect with your morning tea... or

vanilla soy caffe latte.

Thank you, Babycakes!

I can...I can...

I can eat that scone!