The Making of Raspberry Scones




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 ! Here’s how it went:


After preheating the oven to 350, I started with 2 cups of whole wheat flour…







scone-4                … which I mixed with a tablespoon of baking powder…







scone-2        …and two cups of cane sugar (1/3 cup agave or honey works nicely too).








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!




One thought on “The Making of Raspberry Scones

  1. Pingback: Whole Wheat Raspberry Scones | tiny kitchenette

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