Week 21 Dish 1: Vegan Raspberry scones

I had an amazing workout today, first one of the new year! Need to regain my fitness after all the laziness and eating during Christmas. I really went full out, with my normal workout plus some interval training. Felt so good afterwards, nothing like an endorphin rush to start the day. I just hope I won't ache tomorrow, especially because I plan on doing the same workout again!

To carry on the trend of healthier bakes (however long that will last) I baked yummy vegan raspberry scones. I was so surprised that I managed to get really cheap fresh raspberries and blueberries (2 punnets for £1.50, and they were really sweet too) last week so I made the most of them! But of course you can use frozen ones too.

Makes 6-8
Ingredients
1 cup plain flour
1 cup wholemeal flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil
1/3 cup honey/ agave nectar/ maple syrup
1 tbsp vanilla extract
1/4 cup hot water
1 cup fresh raspberries (or frozen) - you can replace this with other berries e.g. blueberries or blackberries
Method

1. Preheat oven to 180 degrees C and line a baking tray with grease proof paper.
2. In a large bowl, combine the flours, baking powder and salt. 
3. Add the oil, agave nectar and vanilla and stir until a thick batter is formed. Pour in the hot water and mix. Finally, gently fold in the raspberries until they are evenly distributed. If you are using frozen ones, let them thaw first.
4. Scoop 1/3 cup of batter onto the tray for each scone. Space them 1 inch apart to allow for spread and bake for 14 minutes, rotating the tray 180 degrees half way through.
5. let the scones stand for 15 minutes before removing from the tray and cooling completely on a wire rack. 

Original recipe: Vegan raspberry scones