Rating: 5 stars
1761 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1761

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

Erin McKenna
September 2006

Gallery

© Lucy Schaeffer

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
makes 1 dozen scones
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Notes

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

Advertisement
Advertisement