Vegan Raspberry Scones

Okay, so today I decided to try a new recipe from my Babycakes NYC cookbook. With my Mom's birthday being Monday, I let her pick which ones I would make. So, raspberry it was. I wasn't too stoked on their use of spelt flour so I decided to use almond flour instead. Main reason is because I wanted to test out the flavor AND I am allergic to wheat. Although spelt is supposed to be easier to digest for those with wheat allergies I just didn't want to chance it.

For the most part, they turned out pretty good. I substituted the almond flour and away I went. It was a pretty simple recipe and went quickly. The end result was not too bad. However, even though I love Agave Nectar and use it for many things, I really wanted to taste a real sugar flavor in the scones. Especially since there was such a strong almond flavor. The almond flour did lend to a pretty moist scone though! So, although they taste pretty good and I would consider it a mild sucess, I think in the future I might use a little less almond flour, add in a bit of cornstarch for binding purposes, lessen the agave, and add some real sugar. I might even substitute out the coconut oil and use something like grapeseed. I will try that last. So, I might be making another batch tomorrow. :-)

All in all a pretty decent run for a first time vegan baking adventure. I am hoping to perfect the recipe to my liking though because I really love scones!