Do you follow Katie at Yes, I Want Cake?
Well, if you don’t you better get to it. Her food pictures are always making me drool and on top of that, she has the cutest little girl ever!
If you follow Katie, then you know that she baked up a storm, week after week, of mouthwatering sweets from the Babycakes book. Katie never posted the recipes and urged everyone to purchase the book.
Yah, she basically teased us with amazing pictures of cupcakes, cookies & more and didn’t give us a recipe.
After several posts, I broke down and ordered the book! I’ve had the book for 3 months and have only baked 1 recipe from it….
Raspberry Scones
Actually, I’ve baked that same recipe 4 times, adapting different things each time.
I baked an adapted version of the scones incorporating pumpkin early Sunday morning, and let me tell you.
These are my favorite!
- 2 cups whole spelt flour
- 1 tbsp baking powder
- ½ tsp salt
- 1½ tsp pumpkin pie spice
- ¾ cup pumpkin puree
- ⅓ cup coconut oil, plus more for brushing
- ⅓ cup agave nectar, plus more for brushing
- 1 tbsp vanilla extract
- 1\4 cup hot water
- 1 tbsp sugar
- ½ tsp pumpkin pie spice
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking powder, salt and pumpkin pie spice.
- Add the coconut oil and mix in with your hand until crumbly.
- Add the pumpkin puree, agave and vanilla and mix until combined. The batter will be very thick and dry.
- Pour in the hot water and mix.
- Using an ice cream scooper, scoop the batter onto the baking sheet, leaving 1 inch between them.
- Lightly brush the tops with some melted coconut oil.
- Bake them for 14 minutes, or until golden and slightly firm.
- Meanwhile, make the sugar topping by mixing the 2 last ingredients together in a small bowl.
- Remove from the oven and brush with agave nectar. Sprinkle with the sugar topping.
- Cool on wire rack.
After church Sunday morning, my parents stopped over and we enjoyed these scones with some coffee as an afternoon snack. We all loved them and I cannot wait to make them again.
Or maybe I should try making a new recipe from Babycakes?…
Anyhow, I think these scones would be perfect to serve on Thanksgiving morning or for a fall brunch.
Every single time I’ve made these scones, Rinaldo & I can never get enough. There’s just something so good about them!
Since these are vegan and not made with butter, the texture is a little different than what you expect with a scone. They’re not flakey and crumbly, but rather flakey and cakey. Hope that makes sense!
Give these a try!
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