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Raspberry & Raisin Scones

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open sconeMy son loves the vegan scones from the Whole Foods bakery and I wish I could eat a whole one too.  I can take a bite here and there because of the flour, but I wanted a more digestible scone and perhaps not as sweet.  One of my go to baking books, BabyCakes NYC, has a great recipe that I adapted by adding raisins.  Gabriel loves anything raisins so this was the way to go.

triple scone deck

triple scone deck

I bet that if I gave Gabriel this triple deck of scones he would knock it over like blocks and begin eating each one by picking out the raisins first.  How fun is that?

raspberriesThe raspberries give a tart taste that is then balanced out with the sweetness of the raisins.

raisinsFold the raspberries and raisins into the mix with a plastic spatula to leave some of the fruit texture intact.

rasins and rasberries

scone mixThe dough is good all by itself.

ready to bake sconesScoop out about a third cup of dough for each scone and leave at least an inch of space between them on the baking sheet.

ready to eat sconesCool down and serve the same day if possible.  You can keep them in an airtight container for up to 2 days but the crunchy top will be gone once they are put away.    Crunch top or not, the scones are still delish!

Raspberry & Raisin Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
Please do not use spelt flour if you are celiac or consult your doctor first. I find spelt flour to be tolerable even though I can’t tolerate gluten. Scones can be stored in an airtight container for up to 2 days but the crunchiness of the tops will be gone. They are still delicious!
  • 2 cups whole spelt flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup coconut oil, plus more for brushing
  • ⅓ cup agave nectar, plush more for brushing
  • 1 tablespoon pure vanilla extract
  • ¼ cup of water
  • ½ cup raspberries
  • ½ cup raisins
  1. Preheat oven to 350F
  2. Line baking sheet with parchment paper
  3. In a medium bowl, whisk together flour, baking powder and salt
  4. Add oil, agave and vanilla and stir together until a thick, slightly dry batter is formed
  5. Pour hot water into the batter and mix
  6. Using a rubber spatula, gently fold in raspberries and then raisins until they are marbled throughout the batter
  7. Scoop ⅓ cup batter for each scone and put on prepared baking sheet. Space the scoops 1 inch apart to allow them to spread
  8. Lightly brush the tops with the coconut oil
  9. Bake scones on the center rack for 14 minutes rotating the sheet 180 degrees after 7 minutes
  10. Finished scones will be golden and slightly firm
  11. Remove from oven and brush with agave nectar
  12. Let scones stand on sheet for 15 minutes then gently transfer them to wire rack with a spatula
  13. Cool completely before serving
Recipe taken almost verbatim from BabyCakes NYC pg. 42






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2 Responses

  1. Beautiful and looks delicious! As always!

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