scones

These are one of our favorite morning treats. I love them because:

A) They are easy!!

B) They are vegan.

C) They are yummy!

D) My kids eat them. (You can't say that about very many things that I make)

This recipe is adapted from the original Raspberry Scone recipe found in Babycakes (awesome cookbook for yummy treats!)

Berry Scones

2 cups whole wheat spelt flour

1 T baking powder

1/2 tsp salt

1/3 cup coconut oil, plus more for brushing (I've used veggie oil in a pinch)

1/3 cup agave nectar

1 T vanilla

1/4 cup hot water

1 cup fresh or frozen berries (we love using blueberries, but raspberries work well too)

1/4 cup raw sugar

**Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat. In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gently fold in the berries just until they are mixed into the batter.

    For each scone, scoop 1/3 cup batter onto the baking sheet. Space them 1 inch apart. Lightly brush the tops with oil and sprinkle them with raw sugar. Bake the scones on the center rack for 7 minutes, then rotate the baking sheet 180 degrees and bake for another 7 minutes. Let them cool on the baking sheet for about 10 minutes.

But who wants to eat them at the table? They are best enjoyed on a rainy morning, in a fluffy nest like this.

With strong coffee and slouchy sweatshirts.

And maybe a great story told by a little boy, who loves talk about an airplanes flying by.

And of course, you should share them.

Enjoy!!