Nothing says summer to me like fresh, local produce. I’ve grown vegetables for years and have always found it to be very rewarding as well as very fun. When I was a little kid living in Toronto, my best friend Jenny and I used to grow potatoes in her back garden. When the potatoes were ready to harvest the two of us would dress up like pioneers (keep in mind we were like seven years old haha) and dig up the potatoes. Once we had successfully extracted all of the potatoes from the ground, we would take them inside and clean the skins of before chopping them up and making baked French fries. The first year that I grew vegetables in my own garden was when I was 11. I used old crates to grow peas, beans, tomatoes and, what I’m convinced were, the world’s smallest carrots. Now I have a decent sized vegetable garden along the side of my house where I grow tomatoes, root veggies, zucchinis, squash, herbs, beans, peas, peppers, cucumbers and raspberries. 

I have two raspberry bushes just outside the fence of my veggie garden. When I first planted the bushes  four or five years ago, they really didn’t produce all too much. Last year though, I had TONS of berries. This year the berries haven’t been quite as abundant as last, but the turnout hasn’t been too bad either.

Last summer I created a raspberry muffin recipe (click here to take a look), so this year I decided to change it up and make a scone recipe in celebration of summer berries (woo!). These scones are vegan, refined sugar free, wheat free and oh so delicious. If you so desire, the spelt flour can be swapped out for regular old all purpose flour. Same goes for the coconut sugar and coconut oil, if you prefer you can use butter and white sugar instead. I personally like the coconut sugar, coconut oil and spelt flour version because it checks all the boxes for my dietary requirements and also creates a more “wholesome” baked good, if there is such a thing 😛

So, happy baking my friends and remember to enjoy the summertime abundance while it’s still here!

xx

Ashley

Mixed Berry Summertime Scones

V

Author: Ashley

Print Pin It Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 scones

Ingredients

• 3 cups spelt flour
• 1/3 cup coconut sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3/4 cup coconut oil
• 1 cup mixed berries (I use blueberries and raspberries)
• 1 cup almond milk
• 1 tablespoon lemon juice

Instructions

• Preheat the oven to 375ºF and line a baking sheet with parchment.
• Measure out the almond milk and add the lemon juice, set this mixture aside as you prepare the dry ingredients.
• Combine all the dry ingredients in a large bowl. Add the coconut oil and use your fingers to create a crumbly, sandlike texture. 
• Mix in the berries, then add the almond milk. Stir until you have a sticky dough, do not over mix. 
• Transfer the dough to a lightly floured work surface and knead gently. Use your hands to flatten the dough into a circle that is about 3/4 of an inch "tall".  Use a sharp knife to cut the dough into 8 triangles. Transfer to the prepared baking sheet and bake the scones for about 25 minutes of until lightly golden on top.
• Allow the scones to cool slightly on a wire rack before serving.

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