Wednesday, June 13, 2012

or can i?

especially of the new
will look in 
pastry windows or at the dessert menu
and automatically

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

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.


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!

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