Above are all the ingredients required to make whole wheat raspberry scones (vegan, of course). The strange, unmarked bottle is vanilla extract. The first time I attempted this recipe, I put too much water in and the scones tuned out flat as pancakes. So don’t use too much water!! I tried again and things went a lot better. For a picture of the final outcome, see https://tinykitchenette.wordpress.com/2013/02/12/whole-wheat-raspberry-scones/ ! Here’s how it went:
After preheating the oven to 350, I started with 2 cups of whole wheat flour…
After melting it down the the microwave for about 30 seconds, I added in a 1/3 cup of coconut oil…
…1 tablespoon of vanilla extract and a 1/3 cup of boiled water.
I added a few shakes of Himalayan crystal salt for flavor.
Mix it all up into a powdery, dry dough.
Fold in 1 cup of raspberries!
Create balls of dough, using no more than a 1/3 cup at a time. Glaze with a tiny bit of coconut oil and dust with a sprinkle of cane sugar.
And that’s all it takes! It’s simple and yummy as heck. Have fun!