I've been having fun experimenting with flours recently. Having always enjoyed spelt bread, I thought it might be worth a try to try baking with it. This recipe comes from Erin McKenna of BabyCakes NYC featured in Food and Wine Magazine. It's nice also to move away from supremely refined sugars - after the overindulgences of the season. They are nutty, sweet but not-too-sweet, and a delicious paired with a homemade latte to start the day.
Raspberry Spelt Scones
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspberries
2 cups spelt flour
- Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
- Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.