Apple Cinnamon Scones Preheat oven to 350 degrees
2 Cups of whole spelt flour (easy to find at any health food store in the bins)
1 TBSP baking powder
1/2 TSBP cinnamon
1/3 cup coconut oil
1/3 cup agave nectar
1 TBSP pure vanilla extract
1/4 cup HOT water
1 cup chopped apple (the smaller the better)
Whisk together the flour, baking soda, and cinnamon. Add the oil, agave nectar, and vanilla and stir together until it form a thick slightly dry batter. Pour in the hot water and mix. Then fold in the apples.
Scoop about 1/3 cup batter onto baking sheet about an inch apart. Bake for 14 minutes rotating the pan half way through. Brush with agave nectar. Allow them to cool for 15minutes before removing them carefully from the pan to a wire cooling rack.
Will last for 2-3 days if stored in an airtight container at room temperature. (if you can resist them that long)
Source: WFM 1-10