Sunday, May 15, 2011

Raspberry Scones

Sunday mornings are one of my favorite times of the week. While my husband is typically still tucked in bed, I go for a refreshing early morning walk, pick up my Sunday paper (which hopefully has been delivered by the time I get back), and make myself a delicious breakfast. Baked steel cut oats and omelets make frequent appearances on my breakfast plate, but I also frequently whip up a batch of muffins or scones, which has the added bonus of providing extras for the work week and to freeze for later. I bought some frozen raspberries at the farmer's market for another recipe, which happened to leave me with the exact right amount to make this simple, delicious scones. If you don't want to seek out spelt flour (available at well-stocked grocery stores, health food stores like Whole Foods, and even at my local Target), I'd recommend using whole-wheat pastry flour, or at the very least a mixture of whole wheat and all-purpose flour. Spelt flour has so much more flavor than regular all-purpose flour that it only takes a bit of sweetness from some honey and fresh, tart flavor from the raspberries to round out the flavor of these delicious, healthy scones. The delicate, crumbly texture is a real treat; take care not to bake these scones too long and dry them out. I'm looking forward to adapting this recipe with other whole grain flours and berries as they come into season at the farmer's market and flooding the house with comforting aroma of fresh-baked scones for many Sundays to come.

Raspberry Scones
adapted from Food and Wine

2 cups spelt flour1 tablespoon baking powder
1/2 teaspoon salt 
1/3 cup canola oil 
1/3 cup honey
1 tablespoon pure vanilla extract 
1/3 cup hot water 
1 cup fresh raspberries
1. 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.
2. Divide batter into six even mounds onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 15 to 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

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