Vegan Raspberry Scones, GF 👩🏼‍🍳

These are the best scones I've ever made according to my sister!

My first time making scones was with oliveandwisteria.com and it inspired me to try making my own version with fresh, hand-picked Canadian raspberries.

I would highly recommend checking out her website for some 5-star flavour!

Ingredients:

• 1 + 3/4 cup Spelt Flour

• 1 cup Rolled Oats

• 1 tbsp Baking Powder

• 1/2 tsp Salt

• 6 tbsp Coconut Oil, softened

• 3/4 cup Non-Dairy Milk

• 5 tbsp Maple Syrup

• 1/2 tsp Vanilla Extract

• 1 + 1/2 tbsp Lemon Juice

• 1 + 1/2 cup Fresh or Frozen Raspberries

Instructions:

Preheat the oven to 375 F snd line a baking sheet with parchment paper. In a small bowl add almond milk and lemon juice and set aside. This will create a vegan "buttermilk".

In a large bowl mix together flour, oats, baking powder and salt. Add coconut oil and mix in with your fingertips until the mixture looks crumbly.

Make a small hole in the centre and add in vegan buttermilk, maple syrup and vanilla extract. Briefly stir to incorporate everything together, then fold in the raspberries.

Gather the dough into a ball, then transfer to a lightly floured workspace. Flatten the dough into into a thick disk shape then cut into 8 triangles.

Transfer the scones to the baking sheet and bake them for about 20-25 minutes until lightly golden.

Leave to cool then enjoy! Best eaten the first day but can be stored in an airtight container.