RECIPES BY Rhiannon Lambert
Raspberry Oat Scones
- 30 minutes
- 8 Scones
120g oats, plus extra for decorating
225g spelt flour
60g soft light brown sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch salt
3 tbsp coconut oil
220ml oat cream (or single cream)
1 tsp vanilla essence
120g raspberries (fresh or frozen), plus extra for serving
50g chocolate, melted
Icing sugar, for dusting