Macadamia Nut and Berry Scones

Photo: Macadamia Nut and Berry Scones
These scones work well with many different flavor variations and textures. Fresh or frozen berries, chopped dates, or raisins are some tasty substitutions.
Yield
10-12 Scones
Vegan
Soy-Free
Breads and Muffins
Breakfast
Snacks
Ingredients
  • 2 cups whole spelt flour
  • ½ cup fine oat bran
  • ½ cup ground toasted macadamia nuts
  • 1 Tablespoon baking powder
  • Pinch of sea salt
  • ⅓ cup liquid coconut oil
  • ⅓ cup agave nectar + ¼ cup to drizzle
  • ¼ cup brewed tea
  • 2 teaspoons vanilla extract
  • ½ cup berries, chopped if necessary
Instructions
  1. Preheat oven to 350°. Line a large baking sheet with parchment paper.
  2. In a large bowl mix spelt flour, oat bran, nuts, baking powder and sea salt.
  3. Combine oil, ⅓ cup agave nectar, tea and vanilla in a small bowl. Pour into flour mixture and stir gently.
  4. Add berries and stir to just combine. A few dry spots are fine.
  5. Scoop out ¼ cup batter into your hands, gently press flat on a clean surface and then place on the baking sheet. Leave about 2" between each scone. Bake for 15 minutes.
  6. Immediately after removing scones from oven, drizzle with remaining ¼ cup agave nectar.
  7. Let cool on baking sheet for 10 minutes, then transfer to cooling racks.
    Scones can be kept for a few days at room temperature or frozen for up to a week. Enjoy!