Thursday, January 21, 2010
I made these vegan, wheat-free, whole grain, no-cane-or-beet-sugar, trans-fat-free, no nuts or legumes scones the other day and they turned out really well. They weren't dry and dense like whole wheat biscuits usually are, and are edible by everyone I know except the gluten intolerant and coconut allergic. The recipe's adapted from a raspberry scone recipe in Babycakes.
Cranberry Spelt Scones
makes 8 smallish scones
3 3/4 oz light agave nectar, divided
8oz whole spelt flour (if you grind it yourself, run it through the mill twice to get it really fine)
1T baking powder
2 1/2 oz coconut oil
1T grated orange zest
1T vanilla extract
2T oil (whatever kind you like: I used canola)
1/4c hot water
Preheat oven to 400°.
Cut the cranberries in half and toss them with 1oz of the agave nectar. Set the bowl on the stove so that the heat of the preheating oven warms the berries up; periodically squeeze them a little with your hands to work the agave nectar in.
Whisk the flour, baking powder, cloves and salt together, then rub in the coconut oil till the mixture looks like cornmeal. Make a volcano and put in the orange zest, vanilla, and remaining agave nectar. Mix it up, then add the hot water and mix some more.
Divide the dough into two blobs on a floured board. Flatten each with a floury hand, cut each into quarters, then transfer the wedges to a parchment or Silpat-lined baking sheet. Bake for about 15 minutes.