BISCOTTI al LAMPONE – RASBERRY SCONES
There is a time for breakfast, a time for lunch and a time for dinner but let’s not underestimate a time for snacks! No matter how satisfying the meal I had at lunch I still need to have a little snack during the day and since I have a young child, snack time ‘la merenda’, is mandatory in our routine so I’m always looking for ideas and alternatives to prepackaged snacks and junk food. We usually eat lots of nuts and both fresh and dried fruit. I have managed to keep my son Sasha away from chocolates and candies so far and most refined products in general ( I know that it won’t last forever…) and I like to treat him once in a while with something special homemade while he is having his ‘merenda’.These raspberry scones are a perfect healthy snack idea and they are also quick to make ( I usually bake them while Sasha is having his nap). I got this recipe from the wonderful pastry shop ‘BabyCakes’ in NYC, which specializes in 100% vegan products.
- 2 cups flour ( I like to use spelt or whole wheat flour)
- 1 cup raspberries (fresh or frozen)
- 1tbsp baking powder
- ½ tbsp salt
- 1/3 cup coconut oil
- 1/3 cup agave syrup (or brown sugar)
- 1 Tbsp vanilla extract
- ¼ cup hot water
Preheat the oven 350 F. In a medium bowl combine the dry ingredients and then add the oil, agave syrup and vanilla. Stir until a dry batter is formed. Pour the hot water in and mix it all together. Add the raspberry and gently fold in until you see them marbleized throughout the batter. On a baking sheet with parchment paper, scoop the batter spacing each scone 1 inch apart to allow them to spread. Bake the scones for 15 minutes. Remove from the oven and brush with agave syrup. Let them cool down for about 15 minutes and then transfer gently to a wire rack to cool completely.