This is as close to a traditional scone as BabyCakes NYC comes. I 86’ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I find that raspberries, more delicate than currants or other popular berries used in scones, have a tanginess that’s a perfect accompaniment to morning tea.

　　

Ingredients

makes 8

　　2 cups whole spelt flour

　　1 tablespoon baking powder

　　1/2 teaspoon salt

　　1/3 cup coconut oil, plus more for brushing

　　1/3 cup agave nectar, plus more for brushing

　　1 tablespoon pure vanilla extract

　　1/4 cup hot water

　　1 cup fresh raspberries

　　

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

　　

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.

　　

Step 3

For each scone, scoop 1/3 cup batter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil. 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. Remove from the oven and brush with agave nectar.

　　

Step 4

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. Store the scones in an airtight container at room temperature for up to 2 days.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter