I had friends over for brunch on my birthday last week and had a lot of leftover raspberries.  I needed a way to finish them before they went bad. Enter the raspberry scone.  I could’ve just eaten a bowl of raspberries, but sometimes I like my fruit with a side of carbs. These scones are lightened up by using a combination of butter and vegetable oil, agave nectar instead of sugar, and a combination of whole wheat flour and all-purpose flour. Some scones are too dense and heavy, but these have just the right amount of airiness.  These are amazing hot out of the oven and I completely approve of reheating them before eating the leftovers.

Start by preparing all of your ingredients.  Mix flours, baking powder, sea salt, and dash of cinnamon in a medium bowl.  Rinse the raspberries, setting them aside in a small bowl.

Look at these beauties. I love summer.

Mix the vanilla extract, agave nectar, and vegetable oil in with the dry ingredients. Add the cubed butter and mix with fork until combined.  Make sure the butter is softened a little bit, that will make it easier to incorporate. Stir in the milk and mix until combined. Gently mix in the fresh raspberries.

Now comes the fun part. Form the scone batter into a loaf onto a lightly floured cutting board. Cut the scones into triangles.  Feel free to get creative with the shape of your scones. Square, rectangle, rhombus, the sky is the limit.

 

Carefully separate the scones and place them on an ungreased baking sheet.  Cook in a 375 degree oven for around 18 minutes or until the scones are golden brown. When you remove them from the oven, brush them with a little melted butter and you’ll be so happy.

I’ll take that plate in the background. Enjoy!