Raspberry Scones

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Line a baking sheet with parchment paper.
3. 3
   In a bowl, whisk the spelt with the baking powder and salt.
4. 4
   Stir in the oil, agave nectar and vanilla.
5. 5
   Stir in the hot water, then the raspberries.
6. 6
   Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil.
7. 7
   Bake the scones for 20 minutes, or until golden.
8. 8
   Let the baking sheet cool completely on top of a rack.