These scones are the perfect breakfast item. The coconut butter combined with the raspberries makes each bite taste like they already have the right amount of jam spread on them. A little orange zest can be added for a delicious variation.
2 cups One Degree Organics Sprouted Spelt Flour
1/3 cup One Degree Organics Quick Oats
1 1/2 tsp double acting baking powder
1/2 tsp salt
1/4 cup + 2 Tbsp raw cane sugar
1/2 cup cold coconut butter or coconut oil
3/4 to 1 cup almond or soy milk
1/2 cup raspberries
Coarse sugar for sprinkling
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
Mix first five ingredients together in a large bowl. Add the cold coconut butter or oil, using your hands to break it into pea-sized pieces.
Slowly add the almond milk and gently mix the dough until it comes together. Fold in the raspberries.
Put the dough on a well-floured surface and roll out to about 1 inch thick. Cut into whatever shape you want and place on parchment lined baking sheet.
Sprinkle with sugar and bake for about 20 minutes, depending on the size of your scones, until the tops are a nice golden brown.