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.
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 …
Okay, back to those less attractive, but most delicious Babycakes Berry Scones …
Happy June all … and bring on summer!
Filed Under: Alisa's Recipes