Raspberry Chocolate Chip Scones
Lately, I’ve undergone some major life changes, which have made writing seem difficult. It’s almost like these changes have created writer’s block. I almost wasn’t going to write this post, but then I watched a video of Neil Gaiman giving a speech at a commencement ceremony, which was posted on Change For a Year. It was then that I knew I couldn’t just stop writing even though the writing wasn’t coming and it wasn’t going to be the best writing. Sometimes you just have to keep going or as Neil Gaiman said “Make good art. Make it on the bays days. Make it on the good days too. And fifthly while you’re at it, make your art…The urge starting out is to copy and that’s not a bad thing. Most of us only find our own voices after we’ve sounded like a lot of other people. The one thing you have that nobody else has is you, your voice, your mind, your story, your vision. So write and draw and build and play and dance and live as only you can.”
While this scone recipe is not completely my own, we all have to start somewhere. Someday I aspire to create my own scone recipes, but for now I’ll adapt the recipes of others until I get to that point.
Raspberry Chocolate Chip Scones:
*Adapted from Shannon’s recipe for delicious blueberry scones found on her blog Move Eat Create (mine are also nearly identical to a Babycakes recipe – I think the only difference from mine and the Babycakes’ recipe is the chocolate chips)
*Makes 11 scones
2 cups whole spelt flour
1 tbsp baking powder
1/2 tsp of fine grain sea salt
1/3 cup of coconut oil, melted OR use Earth Balance’s Buttery Spread, melted (UPDATE: using the buttery spread produces a lighter and more flavorful scone than using coconut oil, as I recently found when making them again)
1/3 cup of light agave nectar
1 tbsp vanilla extract
1/4 cup hot water
3/4 cup frozen or fresh raspberries
1/4 cup vegan chocolate chips
1- Preheat the oven to 350 degrees.
2- Meanwhile, mix the dry ingredients and stir with a whisk to ensure they are well combined.
3- Then, after melting the 1/3 cup of coconut oil, combine the coconut oil, agave nectar, and vanilla extract. Stir once and then pour over the spelt mixture. Gently mix together.
4- Add the hot water and again gently mix until it’s combined (try not to over mix spelt flour).
5- Fold the chocolate chips and the raspberries into the batter. Use a 1/4 cup measure to spoon batter onto a parchment-lined baking sheet (to ensure that the scones will be the same size). Bake the scones for 15-20 minutes or until they are golden brown on top. These kept well in an air tight container for 3-4 days. I stored mine in the fridge and heated them in the microwave before eating. They taste great with fresh raspberry jam, if you have any on hand.
*If you missed my version of ginger peach scones, find the recipe here.