Raspberry Orange Rose Scones
Since I am now without a kitchen for two months and am behind on posting my recipes, I figured I would use the one or two totally free days I have left in Aspen to catch up! I just finished up with both auditions I needed to play, and am planning to go walk around the grounds and do some exploring later. Things are going to start up early next week and I’ll be a busy busy girl between rehearsals/practicing/lessons/etc., but for now, I can finally share the recipe I’ve been dying to post! I’ve been tweaking this recipe, and it’s finally almost perfect. I say almost, because nothing to me is ever really perfect, so if I make any changes I will eventually post them here. But that won’t be for a while, so I’d love for you to leave me your feedback either in the comments or on Instagram if you end up making them. Any feedback is good feedback (unless you’re obnoxious… So don’t be)!
These Raspberry Orange Rose Scones are made without butter or sugar, can be easily made gluten free or vegan, and contain a special ingredient that makes them smell (and taste) incredible – rose extract. I bought mine at Sur La Table, but you could probably find it at a similar specialty kitchenware store. The recipe could also be made with any other extract you like that you think would go nicely (almond, vanilla, etc) but I think the rose really makes the recipe!
Raspberry Orange Rose Scones (Serves: 16)
•2 cups oat flour (Blend 2 cups regular or gluten free oats in food processor until flour consistency)
•2 tsp. baking powder
•1/2 teaspoon baking soda
•1/4 tsp. kosher salt
•1/3 cup Cup-For-Cup Stevia in the Raw
PLUS •8 tbs. coconut oil
•2 eggs (VEGAN: Use chia seed or flaxseed eggs. 1 tbs ground chia or flax + 3 tablespoons water per egg. Let sit for a few minutes to become gelatinous)
•1/4 cup 0% Plain Chobani greek yogurt (VEGAN: Use soy or almond milk yogurt)
•Zest of one large orange
•Juice of 1/4 large orange
•1 tsp. rose extract
•1/4 tsp. vanilla extract
•1 1/4 cups fresh raspberries
•1 tbs. each egg white, fresh squeezed orange juice, and honey
Preheat oven to 400 degrees Fahrenheit. Combine all dry ingredients in a bowl (except coconut oil) and combine. Slowly add the coconut oil, mixing by hand until the dry mixture becomes crumbly. Then, whisk the wet ingredients (except raspberries) in another bowl. Add raspberries, stirring gently as not to burst too many of the berries. This will ensure that there are still some chunks of fruit in the final product. Then, slowly mix the dry ingredients into the wet ingredients by hand until completely combined.
Split dough into two equal parts. On a floured surface, make a log out of each portion (about 10” x 4” x 1.5”). Cut both logs into quarters width-wise, then cut those quarters in half on the diagonal.
Assemble scones onto baking sheets that have been greased (I used coconut oil spray). If using the glaze, brush each individual scone with the mixture before putting into the oven. If you have enough raspberries left over, halve them and put on top of each scone as a garnish before baking. Bake about 15-20 minutes, or until golden brown.