When I was a student a hundred years ago, my diet consisted of coffee and my favourite coffee shops’ addictive scones. I absolutely loved the tartness of the raspberries combined with the hidden surprises of white chocolate chunks. I’ve been meaning to recreate them for years, and finally got around to it last week. My homemade version is a healthier version inspired by those scones in my college days and also from Babycakes cookbook.
Raspberry + White Chocolate Scones
Makes 8 scones
- 2 cups kamut flour (or spelt, or whole wheat)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sunflower oil, plus more for brushing
- 1 tablespoon pure vanilla extract
- 1/4 cup agave nectar, plus more for brushing
- 1/4 cup hot water
- 1 cup fresh raspberries, washed
- 1/4 cup vegan white chocolate drops
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, and salt together. Add the oil, agave nectar, and vanilla and stir together.
- Pour the hot water into the batter and mix.
- Gently fold in the raspberries and white chocolate drops.
- Scoop 1/3 cup batter onto the baking sheet, spacing the scoops 1 inch apart to allow them to spread. Lightly brush the tops with oil.
- Bake the scones for 20 minutes rotating the sheet half way through. If needed, bake for a little longer until they are golden and slightly firm.
- Remove from oven and brush with agave nectar.
- Allow to cool on the baking sheet for 10 minutes, remove and let cool completely on a wire rack.
- Can be stored in an airtight container for up to 2-3 days on the counter.