Food recipes
Raspberry Scones
Raspberry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, canola sweetener, syrup, agave vanilla extract water,...
Raspberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
sweetener, syrup, agave
vanilla extract
water, bottled, generic
raspberries, raw
Directions:
Preheat the oven to 375.
Line a baking sheet with parchment paper.
In a bowl, whisk the spelt with the baking powder and salt.
Stir in the oil, agave nectar and vanilla.
Stir in the hot water, then the raspberries.
Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil.
Bake the scones for 20 minutes, or until golden.
Let the baking sheet cool completely on top of a rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
sweetener, syrup, agave
vanilla extract
water, bottled, generic
raspberries, raw
Directions:
Preheat the oven to 375.
Line a baking sheet with parchment paper.
In a bowl, whisk the spelt with the baking powder and salt.
Stir in the oil, agave nectar and vanilla.
Stir in the hot water, then the raspberries.
Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil.
Bake the scones for 20 minutes, or until golden.
Let the baking sheet cool completely on top of a rack.