I have discovered an amazing Gluten free bakery in New York called Babycakes. They are planning on opening a location in Los Angeles soon, however in the meantime I found their cookbook online...and WOW! I have made a few of the recipes so far and this Rasberry Scone recipe is at the top of my list! I love it so much that I must share the recipe!
This recipe is perfect for anyone who is has a Wheat intolerance (like me). It utilizes spelt flour...which is in the "wheat" family, however some people can handle a bit of spelt where they can't handle wheat. Spelt protein can be easier to digest for some people. Just try it and see how you feel. *I do not suggest this recipe for anyone who has been
diagnosed with a gluten allergy because spelt does contain gluten.
Along with whole grain spelt, this recipe uses coconut oil instead of butter and Agave instead of sugar. The coconut oil is an excellent alternative to butter as it is high in Omega 3's and contains lauric acid which fuels your body with energy instead of storing it as fat. As an added benefit, coconut oil stimulates your metabolism! The Agave is the perfect low glycemic alternative to sugar. Bring on the SCONES!
Raspberry Scones
from: Babycakes NY
2 cups whole Spelt Flour
1 tblspn Baking Powder
1/2 tsp Salt
1/2 cup Coconut Oil, plus more for brushing
(you can place it in the microwave to melt it down)
1/3 cup Agave Nectar, plus more for brushing
1 tblspn Pure Vanilla Extract
1/4 cup hot water
1 cup Fresh Raspberries * I defrosted frozen raspberries and they worked great!
Preheat the oven to 350 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 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 it to a wire rack and cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
Whip up these scones for a Sunday Morning and enjoy!
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1 comment:
I had delightful homemade scones on a recent trip to Portland, OR. My host served them with, of all things, honey with white truffles! (I know, that's what I said)...These scones were better than the scones I had as a child at Harrod's.
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