I feel so overwhelmingly blessed that I was given a mom. Someone who cares when no one else does. Who pours more love into me than I could ever return to her. Even when I’m at my worst, or just being plain stubborn and overly independent, she still finds a way to love me. I’ve dragged her through enough so far in life that she could write a pretty interesting book. Despite what I have put her through, my mom is extra special because she also doubles as my best friend. When I was a total loner in junior high + high school and friends were scarce at best, she was the one I would choose to spend my nights and weekends with – watching Gilmore Girls, working out together, running errands, drinking way too much coffee, and cooking yummy meals + treats. She could always fill the void I was experiencing in my life, and still does. Countless nights when Scott and I were dating (and even after we got married) were spent over at my house hanging with my mom. Usually some sort of cookie making was involved, but always she was there – somehow drawing us in every time we felt like we just “needed” something. We always knew. It was time with her. Scott always says he learns more about me every time he is around my mom. I like to think I am her mini-me, in a sense. Or at least I strive to be. Some of my favorite things (or “isms”) she has passed on to me are my incredibly high tolerance for coffee, the fact that mornings are not for talking (they are for slowly waking up to the world, multiple cups of coffee, mismatched pjs, terrible bedhead, and sleepy eyes), the joy I get from watching old black and white movies and westerns (John Wayne, always), a love for fuzzy socks (sorry Scott), all the weird voices she and I talk to each other in (also, sorry Scott), my love for peppermint patties, a super low-maintenece lifestyle, and the ability to find a childlike happiness in the tiniest of things.
Growing up I would always (since I can remember) wake up super early on Mother’s Day and sneak quietly around the kitchen trying to bake something special for my mom to wake up to. One of the times which stands out the most vividly in my memory was the year I made these little heart shaped scones. I filled their centers with strawberry jam, and then as if a dozen of those were’t enough I also whipped up some cinnamon crunch muffins. All from my loyal, go-to Betty Crocker cookbook. I remember how excited I was to show my mom all I had made for her, and then eating a few of each together while slowly waking up with our mugs of coffee. Not talking, cause that would be silly, it was before noon. And now look what I have done. I’ve moved so far away and cannot bake these for you this year, mom. It makes my heart hurt, so I did the next best thing I could and made these scones to share with you virtually. Hopefully the photographs and words will be enough this year, although I know they are not as good as my sleepy smiling face would be giving them to you in person this Sunday morning. I love you mom, Happy Mother’s Day.
These scones have what I feel is the perfect “crumb” with a sweet, biscuit-y vibe that is just screaming to be paired with your coffee in the morning. I choose to stuff them full of fresh berries (or what I like to call, “nature’s jewels”) here because berries are my absolute favorite thing about spring and summer. However, you can substitute them with any of your favorite fresh fruit in season at the time (frozen or dried fruit works well in these too if that is what you have on hand). Made with spelt flour (my favorite) these scones are wheat free, and lower in gluten (the gluten they do contain is a highly digestible form, making it typically suitable for consumption by people like myself with a gluten sensitivity. However, spelt is not safe for anyone with celiacs). They get even better for you with the use of coconut oil instead of butter, and with maple syrup as the sweetener. But don’t let all these healthy vibes scare you away. These scones taste like a true treat. Made with only the best ingredients, how could they not?
Tid-bits: The temperature of the ingredients at the various stages is very important for a successful execution of this recipe – don’t skip over those details! And feel free to use whatever fresh fruit (or frozen or dried) that you have on hand and would like to stuff into these breakfast treats. I use all light spelt flour in this recipe, but I have a hunch that replacing half of the light spelt with whole spelt would turn out well too. I would not recommend using all whole spelt, however, for fear that it would make them too dense.
Makes 6 scones.
1 1/4 cup light spelt flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons maple syrup
1/4 cup coconut oil solid*
5 tablespoons almond milk + 1 teaspoon apple cider vinegar
fresh organic berries for filling (I used raspberries and blueberries)
optional: melted coconut oil for brushing and mascobado sugar (or coconut sugar) for dusting
*If your coconut oil is anything but a hard-solid at your current kitchen’s room temperature, measure out the coconut oil and place it in the freezer until it is set completely before using it in this recipe.
Pre-heat the oven to 400F.
Combine the almond milk and apple cider vinegar in a small dish and set aside. Mix the spelt flour, baking soda, baking powder, and salt in a medium mixing bowl. Mix well with a fork. Add the solid coconut oil and cut in using the same fork until fully incorporated. The flour mixture should look nice and crumbly with little pea sized bits of coconut oil throughout. Now add the almond milk mixture and maple syrup. Stir well, using the fork to really work the wet ingredients into the dry. If too dry then add another tablespoon of almond milk, but no more.
Turn the dough out onto a lightly floured surface and press flat into a rectangle using your hands (about 12 inches by 8 inches). Press a few handfuls of fresh berries (organic, washed and dried) into the center of the rectangle (pictured above) and fold over one side of the dough to cover the berries. Repeat by pressing in more berries (also pictured above) and folding over the last section of dough on top. You should now have a log shaped, berry filled rectangle. Press the dough on the top and sides to really seal the layers and make sure everything is sticking together as one. Optional: Brush the top of the dough with melted coconut oil and sprinkle with mascobado sugar (or coconut sugar). Place the scone dough on a parchment lined baking sheet and pop in the freezer for 10 minutes for the coconut oil to set once more, and the juicy berries to harden (making it easier and less messy to cut).
Remove the chilled scone dough and cut into 6 triangles. Place in the oven on a parchment lined baking sheet and bake for 25 minutes, or until the tops and edges are just turning a nice golden brown. Remove from the oven and let cool for 10 minutes before serving warm. Or let them cool completely before serving, leaving them out on the counter to do so. These are best when eaten the same day, but can be stored in a container on the counter for a few days. Storing in a container will cause them to soften, however, but you can toast them back up in the oven for a few minutes before enjoying the next day.