Raspberry Scones

Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"


Slideshow: More Brunch Recipes


  • Active:
  • Total Time:
  • Servings: makes 1 dozen scones

Related Video

More Videos
How to Make Fresh Grated Pasta


  • 2 cups spelt flour
  • 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 raspberries

How to make this recipe

  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. 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.


One Scone 159 cal, 25 gm carb, 7 gm fat, .4 gm sat fat, 3 gm protein, 4 gm fiber.

Contributed By Photo © Lucy Schaeffer Published September 2006

468586 recipes/raspberry-scones 2013-12-06T23:43:56+00:00 Erin McKenna spring|summer|well-being|baking|mothers-day|british|breads-rolls-and-muffins|desserts|12|fast|healthy|make-ahead|afternoon-tea|brunch september-2006,Erin McKenna,BabyCakes,vegan scone,raspberry scone,dessert recipe recipes,raspberry-scones 468586

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5