Vanilla Scones with a luscious Raspberry Glaze.
Yields 6-8 Vanilla Scones
You will need
- 1 1/2 cups Eat Up! All Purpose Flour Replacer
- 1/4 cup coconut oil (unrefined, melted, but not hot)
- 1/2 cup Eat Up! Old Fashioned Rolled Oats
- 1/2 tsp. fine sea salt
- 1 Tbsp. baking powder
- 1 tsp. vanilla extract
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk (cold)
- unsweetened almond milk (for brushing)
- 1 Tbsp cane sugar (for sprinkling, optional)
- 1/2 cup icing sugar
- 2 Tbsp. raspberry juice (from thawed frozen raspberries)
Directions
- Preheat your oven to 375˚F and prepare a large baking sheet with a silicone mat or parchment paper; set aside.
- In a spacious mixing bowl, combine Eat Up! Flour and slowly drizzle in coconut oil while using a whisk on low speed. Blend until the mixture resembles coarse meal with pea-sized clumps.
- Add Eat Up! Oats, salt, and baking powder, then mix with whisk until just combined. Create a well in the center of the mixture and pour in maple syrup, almond milk, and vanilla extract. Gently combine the ingredients with a spatula; the dough may feel a bit wet, but the flour and oats will absorb excess moisture.
- Turn the dough onto a flat surface lined with parchment paper, pat it into a 1” thick rectangle, put in freezer for 5-10 minutes to allow to firm. Remove from freezer and use a sharp knife to slice it crosswise four times. Transfer the slices to the prepared baking sheet.
- Brush the scones with almond milk and, if desired, sprinkle with cane sugar. Bake at 375˚F for 18-20 minutes. Once baked, transfer the scones to a wire rack to cool.
- While the scones cool, whisk together icing sugar and raspberry juice to prepare the raspberry glaze. Smear or drizzle the glaze over the cooled scones and indulge.
- Store the scones in an airtight container; they’ll stay fresh for up to 3 days. Enjoy the deliciousness!
