As you’ve all probably gathered by now, I love NYC. Not only is it my fave city in the whole world, it’s the city I want to live in. The museums, the restaurants, the shopping, the architecture, the noise, the crowds…I adore it all. Did I mention the food?? One of my favorite places to go when I visit is BabyCakes, the famed vegan and gluten-free NYC bakery, with locations in LA and Disney World too. Not only do they bake delicious and heavenly cupcakes, they also serve the most decadent doughnuts and yummy cookies.
Knowing my love for these delectable treats, my bestie John bought me the BabyCakes cookbook for Christmas. As one of the number one requests was for me to cook and blog about breakfast and brunch recipes, I thought this presented the perfect opportunity to bake their scrumptious scones.
If baking intimidates you, this easy recipe will ease your jitters. A cross between a chewy biscuit and a delicate muffin with a fusion of savory and sweet, scones are a delicious addition to breakfast, brunch or afternoon tea. The coconut oil, agave nectar and vanilla all imbue sweetness. As a side-note, with a flavor like a very mild maple syrup, agave nectar makes the perfect substitute for honey. As Erin McKenna, cookbook author and purveyor of the bakery, says, tart raspberries impart a nice tanginess to these sweet scones. Take a home a piece of NYC with every bite.
Vegan Raspberry Scones
2 cups all-purpose flour (use spelt flour to make it gluten-free)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil, plus extra for brushing
1/3 cup agave nectar, plus extra for brushing
1 tablespoon vanilla extract
1/4 cup hot water
1 cup fresh raspberries
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. If you don’t have parchment paper, lightly grease with non-dairy butter.
2. Put jar of coconut oil (which comes hard in a jar…wow, that sounded dirty!) in a medium sauce pan filled with water. Place on stove on high heat until coconut oil liquefies (takes approximately 7 minutes).
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. Add liquefied coconut oil, agave nectar and vanilla. Stir together until a dry batter forms.
5. Pour hot water into batter and stir.
6. Using a rubber spatula, gently fold raspberries into batter.
7. Scoop 1/3 cup of batter onto baking sheet about 1-inch apart. Lightly brush with coconut oil.
8. Bake for about 14 minutes, rotating sheet after 7 minutes. The scones should look golden and feel firm when done.
9. Remove from the oven and lightly brush with agave nectar.
10. Let stand on baking sheet for 15 minutes, then using a spatula, carefully transfer to cooling rack until cooled completely.
11. You can store scones in an airtight container for up to 2 days.