“Baby, it’s Cold Outside”


2 c. whole spelt flour
1 Tbs. baking powder
1/2 tsp. salt
1/3 c. coconut oil, plus more for brushing
1/3 c. agave nectar, plus more for brushing
1 Tbs. vanilla extract (I used Mexican vanilla)
1/4 c. hot water
1 c. fresh rasberries
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed.
4. Pour the hot water into the batter and mix.
5. Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.
6. For each scone, scoop 1/3 c. batter onto the prepared baking sheet.
7. Space the scoops one inch apart to allow them to spread.
8. Lightly brush the tops with the coconut oil.
9. 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.
10. Remove from the oven and brush with the agave nectar.
11. 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.

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