Raspberry Scones

Yield 8 servings
  • 3 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan salt
  • 1/3 cup coconut oil (not melted)
  • 1/3 cup maple syrup
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
  • 1 tablespoon vanilla extract
  • 1/3 cup instant Raw Apple Sauce
  • 1 cup fresh raspberries

1. Preheat oven to 400 degrees Fahrenheit.

2. Mix together dry ingredients in a large bowl.

3. Add coconut oil, maple syrup, flax egg, applesauce and vanilla.

4. Mix until you’re working with a thick dough.

5. Gently fold in the raspberries until they’re mixed evenly throughout.

6. On a floured surface, form dough into a circle that is roughly an inch deep all around and cut into 8 slices, just like you would a pie.

7. Place separated slices onto baking sheet with silicone mat or covered with parchment paper.
Bake for 12 – 15 minutes.