I am stretched in many directions these days so I like to be prepared with ready to go foods that offer me the nutrients I need. My stress has been high and I have been busy. There was a bag of frozen raspberries from our garden harvest last season in the freezer at the other house and I took it with me to my new place. However, it was a gallon size bag and my freezer is a tiny ‘ice box’ size freezer so this was taking up too much room. Raspberries just happen to be filled with vitamin C, stress busting anti-oxidants, and are one of the world’s healthiest foods. Lucky me! Not only would I empty my freezer, I would be giving my body the necessary nutrients for stress relief in the most delicious way! I remembered the raspberry scones I made for my road trip last summer that I really enjoyed, but all my recipes are packed away in storage so I just decided I would make it up! I was feeling motivated and I just bought a new baking sheet that I was eager to try out!
I think they turned out great. The texture was dense but not doughy. My scones turned out to be a delicious grab and go food. I am happy to have an empty freezer (to fill with blueberries!), my body is happy to have nutritious food, I am happy to have convenience at my fingertips and the best part–so much less stress!! These scones will make your world happy. Give them a try!
Stress Busting Raspberry Scones
1 cup of sorghum flour
1/2 cup almond meal
1 Tbslp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp pink himalayan sea salt
1/2 c coconut oil (not melted)
3 Tbsp agave (or maple syrup)
3 Tbsp raw cane sugar
1/4 cup unsweetened applesauce
1/2 cup coconut milk (from a carton, not can)
1 tsp pure vanilla extract
1 1/2 cups of raspberries (fresh or frozen)
Preheat oven to 400 degrees F
Place all the dry ingredients into a medium mixing bowl and whisk until incorporated.
Cut in the coconut oil with a pastry cutter until the ingredients resemble coarse crumbs.
In a small bowl, combine all the wet ingredients using a whisk. Add to the dry ingredients and mix with a wooden spoon until just incorporated. Fold in raspberries with wooden spoon. Do not over mix as it will create a less than satisfactory end result.
Drop large spoonfuls onto a greased baking sheet. I use my fingers to shape each spoonful into a scone-like shape. Bake for 15-18 mins. Remove from oven and place scones on cooling rack. Try to let them cool before devouring! Enjoy!
Makes about 10 scones