Wheat free, low sugar, low fat and so good. Make them with fresh strawberries and serve with butter or strawberry preserves for a double strawberry explosion!
2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup quartered and sliced local, fresh strawberries
2 tablespoons of brown sugar
1/4 cup sliced almonds
2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup quartered and sliced local, fresh strawberries
2 tablespoons of brown sugar
1/4 cup sliced almonds
Servings: 12 scones
Preheat the oven to 375°. Grease a baking sheet. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, maple syrup and vanilla. Stir in the hot water.
Scoop 12 mounds of batter 2 tablespoons each onto the prepared baking sheet. Place 3-4 strawberries on top and top with another 2-3 tablespoons so strawberries are covered with batter. Sprinkle a pinch of brown sugar and 6 or 8 sliced almonds on top. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
Preheat the oven to 375°. Grease a baking sheet. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, maple syrup and vanilla. Stir in the hot water.
Scoop 12 mounds of batter 2 tablespoons each onto the prepared baking sheet. Place 3-4 strawberries on top and top with another 2-3 tablespoons so strawberries are covered with batter. Sprinkle a pinch of brown sugar and 6 or 8 sliced almonds on top. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
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