2 c. whole spelt flour
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. Lemon Olive Oil or Sweet Butter Olive Oil
1/3 c. maple syrup (or try our Canadian Birch Syrup)
1/4 c. Raspberry Balsamic or Wild Raspberry White Balsamic
1/4 c. warm water
1 c. fresh or frozen (thawed) raspberries (or other berries)
Preheat oven to 350F. Mix together dry ingredients in a medium bowl. Add olive oil, maple syrup, and Raspberry Balsamic and stir until you have a thick batter.
Add warm water and continue mixing. Gently fold in the raspberries until they're mixed evening throughout the batter. Line a baking sheet with parchment paper, and drop a dollop of batter for each scone-to-be. Leave room between each for them to spread, just like when making cookies.
Bake for 14 minutes, rotating the sheet half-way through to ensure even cooking. When done, they should be golden and slightly firm. Let the scones stay on the sheet for 15 minutes, then transfer to a wire rack to finish cooking.
Bakers Note: Instead of using the fruit in the scones, try leaving them out. Instead, mix 1/2 cup raspberry jam with 2 tablespoons Raspberry Balsamic. Spoon the mixture by the teaspoon into a little divot on top of each scone before baking. Also, try a simple glaze of icing sugar with water/Raspberry Balsamic to sweeten them up a bit if you want them sweeter.
*Submitted by: Sara Dacombe
