I made this recipe up in my search for a good vegan scone recipe. The combination of sage and honey complimented each other quite nicely. I might try this recipe with butter next time as these scones came out more biscuit-like and less flaky scone-like, although both textures certainly have their place in this world and my palate.
Sage and Honey Scones
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup honey
1/4 cup maple syrup
2 tablespoons pure vanilla extract
1-2 teaspoons dried, crushed sage
1/3 cup hot water
2 cups whole wheat or all purpose flour
Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, honey, maple syrup, sage, and vanilla. Stir in the hot water.
On a floured surface, gently roll or pat out the dough until it is about 1 inch thick. Using a small cup or a cookie cutter, cut out the scones. Brush the tops with soy or regular milk, then dip the tops into a small bowl of turbino (or sugar in the raw) sugar crystals. Bake the scones for 15-20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
