Tuesday, September 20, 2011

Raspberry Coconut Scones (vegan)

Hello fall raspberries! You are my new best friend. Can you believe I have never been raspberry picking?! I know, appalling! I changed that today and hauled my sweet boy to an organic raspberry farm on the outside of the city. It was a glorious day, perfect picking weather and of course I had a wonderful time. I was so in love with each berry. So sweet and beautiful. I took way too many pictures of these berries, and I promise I will only share a few so that you can enjoy them too, and perhaps find some fall raspberries of your own.

Um, hello, don't these just look delicious. I have been sneaking one here and there...just to make sure they are still as wonderful as I thought, and...they are. If you are a local reader and you are interested in where I picked, just ask me and I will send you to the place I went to. I think they may have a few more days or weeks of picking... not really sure how long the fall season of raspberries goes. But, I must say that it is pretty fabulous that raspberries have a season in the early summer and the early fall. How kind of them...

I also realized when I got home that I have never posted an official raspberry recipe on my blog. I mean, raspberries have been a part of my life. I love them, but to think I didn't give them proper love and affection with a recipe of their own is saddening. So, once again, I changed that today... and created a recipe of their own. Plus, you didn't think I was going to pick raspberries and NOT bake with them did you...
To be honest, when I think about raspberries in baked goods... I think of scones. When growing up in the bakery I worked at in high school and college, raspberry cream cheese scones were on the menu most days of the week. I remember making, eating, and sharing those like nostalgic memories from the glory days of adolescence. But now, I am a gluten-free baker that chooses to avoid the dairy, so I must make a delicious raspberry scone minus cream cheese and gluten... I turn to coconut flour for this one. Just a bit of it... it has a lot of fiber and protein...AND amazing flavor. So, this scone is called a raspberry coconut scone because of that. If you are avoiding coconut, then I would make this recipe with a GF flour blend, if you are avoiding grains, then I would say use 1 cup of almond flour or meal instead of the tapioca and millet. If you have other questions then email me and maybe we can figure out some subs.

Raspberry Coconut Scone Recipe (vegan)
1/3 cup of organic coconut flour
1/3 cup of tapioca flour
2/3 cup of organic millet flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 juiced fresh lemon (2 TB of juice)
1/4 cup of maple syrup
1/3 cup of apple juice
3 TB of warmed coconut oil
1 cup of raspberries

Mix all of the dry ingredients first, then add the wet. Mix well and lastly add the raspberries. BE VERY CAREFUL to just fold them in and not let them bleed too much into the batter. Then form little handfuls (1/3 cup ish) in your hand or spoon and put them on a parchment-papered cooking sheet. The batter is in between a muffin batter and cookie batter. This recipe makes 8 scones or 10-12 baby-scones. So basically pretty sticky, but because of the coconut flour there is some stiffness and form to it. Bake in a 350 degree oven for 20-25 minutes, until they are golden brown and the raspberries are all pretty and baked. Let cool for 10 minutes before moving to avoid breakage. They are a bit crumbly, but they taste fabulous!
Enjoy with tea, and perhaps with some quiet time. Ponder life's gifts.

Fall is just around the corner now. I think Friday it starts at like 5:05am or something...I guess I will have to share a "welcome to fall" post on the official day of fall. Maybe some pumpkin... I think so!

Much love to you as always!


  1. Raspberries are definitely my favorite berry! Sadly, we don't get them here in the fall. . . boo hoo! But these scones look amazing. And I just *know* they will be a huge hit on Wellness Weekend. . . (gee, do I assume, much?) ;) I may just try these today! :D

  2. these look so good! they will have to be bookmarked :)

  3. Steph - these look fantastic. Nice work!

  4. Thanks Ricki- I will try and do that tomorrow...

    Haley- enjoy!

    Tina- I had so much fun seeing you at the raspberry patch.. we should do that again, and aren't they SO fabulous and yummy! Love em'.

  5. thinking about trying these out for my little man...the big brothers got to enjoy craisin lemon scones today and sadly little brother was not able to join in the goodness. I'm confused about when to use xantham Gum and when not too. Can you enlighten me? thanks, dear! Cathryn

  6. Cathryn- I usually add some gum if the batter is made with really "sandy" flours. Or I have found that you can add some flaxmeal or chia meal to get some gummy-ness as well. Really you never HAVE to add the gum, it is just sometimes a help if you want your baked goods to stick better together. Gluten is essentialy the glue in baking so when you do GF baking you sometimes need to add some "gum or glue" to make it stick together. It is more for a texture thing than for anything else. I added a touch of it in this recipe because coconut flour is very fiberous and sandy, so some gum ( or chia) would be a good touch.

  7. I recently made these scones, with sorghum and brown rice flours subbed out for the millet flour, and these are awesome! Just wanted to say thanks for a great recipe that I will definitely be making for years to come! I've posted photos of mine at my blog, and provided a link to your recipe! I hope you don't mind!


  8. Ashley! That's awesome. Glad you tried out the coconut flour and enjoyed them. Thanks for the proper recipe credit and blog-love. Much love to you as well!

  9. Hey Stephanie! I found your blog pretty recently and have a whole list of your baked goods to try - so hard finding wholesome gluten free and vegan recipes for those ! I would really like to avoid using any tapioca flour or starch and stick to whole grain GF or homemade nut flour/meal instead and wa shopping you could make some recommendations as to how to do that! For example in this recipe - for the tapioca - would either buckwheat or a homemade flour from short grain brown sticky rice work ?