this is what summer looked like…
- make hot tea
- clean tub
- fill tub in case of power outage
I made only 3 batches of scones. Two recipes were a twist on Ina’s maple oat scone and strawberry scones(made mine black cherry & almond). The 3rd batch were vegan raspberry scones (olive oil & agave).
Here is the real mystery, when the scones were mounded and cooling on the kitchen island Dan came in and tried a warm one. Of all the scones he had to choose from, he had the vegan raspberry scone. All of the scones looked beautiful but he chose the scone made with whole wheat flour and agave. I made it very clear that the other treats were made with good ol’ fashioned butter, eggs, and white flour (I lied about the flour), his usual preference. The raspberries are from his glorious raspberry patch…this might explain his selection.
vegan raspberry scones
- 2 cups spelt or whole grain white, unbleached flour
- 1 T baking powder
- 1/4 c rolled oats
- 1 tsp salt
- 1/3 c oil (I used extra virgin olive)
- 1/3 c agave
- 1/3 c hot water
- 1 tsp vanilla
- 1 c fresh or frozen raspberries
- optional: vanilla bean, seeded and white chocolate chips
Preheat oven to 375 degrees
Whisk the dry ingredients and add the wet stir until just combined and stir in the raspberries
Use a 1/3 c ice cream scooper for ease. Bake for 15-20 minutes.