We're having a garage sale today, I made scones to sustain us. They're healthy and yummy and ridiculously easy. I should probably get down to the sale now! Scones from Babycakes Bakery
Ingredients
2 cups flour (original recipe calls for spelt, to make them gluten-free)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspoberries (I used frozen blueberries)
Ingredients
2 cups flour (original recipe calls for spelt, to make them gluten-free)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspoberries (I used frozen blueberries)
Directions
- Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
- Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
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