Berry Breakfast Scone Cookies

Scones have been one those gorgeous breakfast pastries that that I’ve had to learn to live without since becoming lactose intolerant. Well, now I can have my digestive health and my scones, too. Inspired by a raspberry scone recipe in the bible of all vegan and gluten-free cookbooks, Babycakes, I decided to whip up a version of the classic pastry sans cream and butter. Since it’s not quite summer, and I didn’t have any fresh berries on hand, I used some organic frozen blueberries and raspberries. Any mixture of fresh or frozen berries would work.

Also, these aren’t technically scones—I decided not to bother with the whole cutting and shaping process. These no-regrets, dairy-free scones look more like cookies, but they have the light and fulfilling texture and fresh flavor of a satisfying morning pastry.

The one rule that you absolutely must, must, MUST stick by: Do not overmix!

The Recipe
(Makes 8 to 10)

2 c. spelt flour
1 tbsp. baking powder
½ tsp. salt
1/3 c. canola oil (or any cooking oil)
1/3 c. agave nectar
1 tbsp. vanilla
¼ c. hot water
1 c. frozen berries

1. Preheat the oven to 350 degrees. Grease baking sheets or line them with baking pads.
2. Whisk together flour, baking powder, and salt.
3. Add oil, agave, and vanilla. Stir until just combined. The batter will be dry.
4. Pour the hot water into the batter and mix until just incorporated with a spatula.
5. Fold in berries until just evenly distributed throughout the batter.
6. Scoop the batter in ¼-cup dollops onto the baking sheets, leaving about an inch in between to leave room for spreading.

7. Brush the tops lightly with some more cooking oil
8. Bake for 13 to 15 minutes, until the tops are slightly firm and golden.
9. Remove from the oven and brush each with some more agave. Let cool completely.
10. Serve or store in an airtight container.