Vegan Berry Scones

2 cups Spelt flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup coconut oil, plus more for brushing
1/3 cup agave, plus more for brushing
1 Tbsp pure vanilla extract
1/4 cup hot water
1 cup fresh or frozen berries (I used frozen ollaberries and they turned out great).


1. Preheat oven to 350 and line a cookie sheet with parchment paper.

2. In a bowl whisk together flour, baking powder, and salt. Add in the oil, agave and vanilla and mix together with a wooden spoon. Pour in hot water and mix until coconut oil is dissolved.  Now, gently stir in berries with a rubber spatula, just until incorporated.

3. Scoop 1/4 cup of batter onto the lined sheet.  Make sure to keep at least 1 inch between scones. Lightly brush the tops with oil.  Bake them on the center rack for 14 minutes, rotating the sheet half way through.  They are done when they turn golden brown and slightly firm.  Remove them and brush with agave nectar.  Let the scones rest for 15 minutes on the sheet before transferring to a wire rack.

* adapted from Erin Mckenna's cookbook, babycakes