love & scones

There is so much love in the air: not only did my little brother get engaged last week, today the ladies are celebrating the nuptials of our good friend at her bridal shower! I am feeling the romance while making my favorite vegan spelt scones and biscuits to share at the tea party. It’s been a long time since these goodies have made an appearance in my kitchen- so long in fact that I forgot some of my key ingredients (oat bran and ground nuts- sorry ladies!). But I’ve resolved to not forget about these goodies again.

But be warned: these scones just might be the key to someone’s heart. Bake them with love using one of the many flavor variations listed below, or invent your own for your special someone! xo raspberr scones

Raspberry Spelt Scones 


2 cups whole spelt flour
½ cup fine oat bran
½ cup ground toasted macadamia nuts
1 tbsp baking powder
pinch sea salt
1/3 cup liquid coconut oil
1/3 cup agave + ¼ cup for drizzle
¼ cup brewed tea
2 tsp vanilla extract
½ cup raspberries

  1. Preheat oven to 350° and line your cookie sheet with parchment paper.
  2. In a large bowl mix the spelt flour, oat bran, nuts, baking powder and sea salt.
  3. Measure the oil, 1/3 cup agave, tea, and vanilla into a small bowl and mix to combine. Add the liquids into the dry ingredients, and stir gently. Add the berries and stir to just combine; a few dry spots are okay.
  4. Scoop out ¼ cup batter into your hands, gently press flat, and then lay on the cookie sheets, leaving about 2 inches between the dough. Bake for 15 minutes.
  5. As soon as you remove the scones from the oven, drizzle with the remaining ¼ cup agave. Let stand on the cookie sheet for about 10 minutes, and then move to cooling racks.
  6. These stay good for a few days at room temperature, and they freeze very well.

2 thoughts on “love & scones

  1. Omg. Im going to make the Raspberry Spelt Scones for Erica. We r trying Paleo. Love your website! Miss you! Much love, LisaAntuna

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