Babycakes Blueberry Spelt Scones

Posted by on June 1, 2010 | 18 Comments

My in-laws were in town a couple of weeks ago and I wanted to make them a yummy but healthy breakfast, since a) they were staying in a hotel and a good breakfast really wasn’t an option and b) they have a bad habit of skipping breakfast, but I knew a light pastry would hit the spot. Since they are quite English, anything that goes with tea (scones in particular) is a welcomed treat.

On a mission for the most nutritious scone recipe I could find, I stumbled across the Raspberry Scones from Erin McKenna of Babycakes and author of Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. This is one of the non-gluten-free recipes from Babycakes – it is made with whole grain spelt flour. It is my understanding that most of the recipes in Babycakes are gluten-free, but some do use spelt and maybe oats?

Unfortunately, I have heard terrible things about the recipe results from this cookbook from food blogging friends who I am positive know their way around the kitchen. Hence why I haven’t purchased the cookbook myself. BUT, this recipe is a winner.

babycakes blueberry spelt scones

Seriously, my fried food loving in-laws are far from from healthy when it comes to diet choices, but they loved these scones. Really, I was even a bit shocked that they didn’t come out tasting too hearty – they were quite pleasant and scone-like!

I actually found a couple of different versions of this recipe online that each stated they were from Babycakes … so I am not sure which was the original and which was a wee bit adapted. Since I further adapted it just a wee bit and included some of my own notes, I have noted that it is “adapted,” but really, this is still quite true to the original recipe … I think …

 

Babycakes Blueberry Spelt Drop Scones

This recipe is adapted from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. It is Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Wheat-Free, Refined Sugar-Free, Vegetarian, and optionally Vegan.

  • 2 Cups Whole Grain Spelt Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Coconut Oil, plus more for brushing (can sub canola oil or extra-light olive oil)
  • 1/3 Cup Honey or Agave Nectar, plus more for brushing (I used this honey)
  • 1 Tablespoon Vanilla Extract
  • 1/4 Cup Hot Water
  • 3/4 Cup Fresh Blueberries (see my note below)

Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silpat.

In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, sweetener, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Gently fold in the berries just until they are marbled throughout the batter.

For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet (or twelve even lumps). 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 honey or agave nectar.

Let the scones stand on the sheet for 15 minutes, then transfer them to a wire rack to cool completely. Store the scones in an airtight container at room temperature for up to 2 days.

About the berries and oil: I made the mistake of using frozen blueberries without defrosting them. Usually this would be the thing to do, but I forgot that I was working with coconut oil. Coconut oil solidifies when chilled. The frozen blueberries caused the batter to get so thick that I couldn’t work all of the blueberries into the batter! So if you are using frozen berries, either defrost them or use a more liquid oil like canola or olive.

Yields 12 kid-sized scones (we each had two without feeling too full)

 

I actually made two different types of scones while my in-laws were here, the second was my own from-scratch adventure into some Vegan Whole Grain Maple Cinnamon Scones. They were also delicious, but a bit more like thick biscuits than scones. And while everyone liked them, the Babycakes scones won first place. Still, I had intended to play around with the recipe more … but … I lost my notes. Figures. Seriously, how do I keep doing this? Anyway, until it surfaces, I will leave you with a couple of pictures …

vegan maple cinnamon scones w/ coconut sugar

vegan maple cinnamon scones w/ coconut sugar

Okay, back to those less attractive, but most delicious Babycakes Berry Scones …

babycakes blueberry spelt scones

Happy June all … and bring on summer!

 

Filed Under: Alisa's Recipes

Comments (18)

 

  1. […] This post was mentioned on Twitter by spice, Alisa Fleming. Alisa Fleming said: Babycakes Blueberry Spelt Scones http://bit.ly/bImc5Q […]

  2. The little blueberry scones look scrumptious!

  3. andrea says:

    yummy scones! i have adapted this babycakes recipe about a gazillion ways! (and made the same mistake with frozen blueberries!) i find that with just spelt flour they are a bit too light so i’ve added many different ingredients along the way to make them even better- all the adapted versions are on my blog. this is my favorite breakfast to make for friends and family too! love your site dear! peace, andrea

  4. Joanne says:

    If these pass the inlaw test that must mean they’re awesome! I’m definitely going to give them a try…probably the only way I can get spelt into my parents.

  5. Hannah says:

    The scones were definitely my favorite and most successful things out of that book!

  6. hi honey bunches, thanks for the well wishes on my show!

    and in 6 days i will be back in your state. YAY!!!!

    great work on the scones here too of cousre!

  7. Erica says:

    I love cooking for my inlaws. The scones look fantastic- a great recipe for sure. I bet they enjoyed them. Who wouldn’t want to eat breakfast when these are an option??

  8. Biz says:

    Hey Alisa – I have everything but the coconut oil, do you think I could sub in olive oil?? I haven’t made scones in ages (I mostly make them in the winter) but those would be a great addition to my breakfast!

  9. Libby says:

    Ooooh, I love baking with coconut oil! I’ve used it chilled in laminated dough with success, so you may have accidentally made the scones a little flakier and more biscuit like. They sound wonderful!

  10. Good to know on the coconut oil since I have been using it a lot! The scones look delicious! I hope you are having a good time…I am missing our chats!

  11. Danielle says:

    I’ve also read conflicting reviews of the Babycakes cookbook, and have never been to the bakery. It’s great to see that your scones were a success!

  12. Marguerita says:

    Hi! Just a quick note to say that I do own the babycakes cookbook and have had mixed results with the recipes. I will say though that hands down I love the brownie recipe!! It is a request given frequently from my 2.5 year old so from time to time we make another batch. I use Enjoy life vegan chips in it and definitely use the decaf coffee instead of water….so good!
    I look forward to trying the blueberry scones since after a bad muffin turnout from this book I haven’t been back to that section.

  13. […] Grab the recipe before everyone else in the house wakes up, pair these with soy sausages or tofu scramble, and surprise them with a value meal that doesn’t involve golden arches or factory farmed food. […]

  14. Alexandra says:

    I have only tried a few recipes from the babycakes cookbook, and I’ve also had mixed results. Another good recipe from the book: the chocolate mint version of the chocolate chip cookies is to die for, and is actually now my go-to cookie recipe.

    I made these last night, and they were pretty tasty. I hope it’s ok, but I shared my version of your version on my blog.

  15. I think you mean 1 tsp baking powder. An entire tablespoon is too much–you can taste the soda.

    For my twist, I use 2/3 cup kamut, 2/3 cup spelt, and 2/3 cup whole wheat flour. Also, I use a full cup of blueberries, thawed wild blueberries as they are smaller.

    These are delicious!

    • alisa says:

      If 1 teaspoon works for you, then fabulous! But, the recipe is for 1 tablespoon. No one could taste the soda in the baking powder here, but make sure you use non-aluminum baking powder.

      Thanks for sharing your variation and so glad you enjoyed them! I haven’t baked with kamut flour yet, I will have to seek it out.

  16. Ivan says:

    First time I made these with spelt , and the second time I replaced 1 cup spelt flour with 1 cup kamut flor, but I didn’t like the result and had to throw it away. Not sure why they are better with spelt only…

  17. […] baking today, and I decided on scones simply because I’d never made them before.  I adapted this recipe adapted from the popular BabyCakes NYC’s blueberry spelt scone recipe featured in their first […]

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