I received a bag of Kenya, Nyeri, Kiamabara from my Bar Nine Home subscription, and it's my favorite coffee of 2016 thus far. If you've followed along with my caffeinated journey, and are aware of how much coffee I taste, that's definitely saying something! In honor of this beautiful Kenyan coffee, I went foraging for wild raspberries with my nephews, and spent hours experimenting in the kitchen to perfect this scone recipe that I hope you will have the opportunity to enjoy, too.
As with most of the recipes I share, these scones are vegan and gluten free. Their texture resembles a tea cake. They are lovely on their own, but I like them best fresh out of the oven, slathered in butter (vegan, if you'd like) and jam, and paired with this Nyeri, Kiamabara from Bar Nine.
Have you ever seen wild black raspberries? I recently learned they are also referred to as 'black caps.' They are a gorgeous dark purple and taste much sweeter than the red ones. As you can see by the photos, my nephews can't resist eating them—whether it's straight off of the bush or in the midst of my photo shoot!
The Kenya Kiamabara from Bar Nine is so juicy, bold, and well balanced. It has a lovely citrus acidity and, in true Kenyan form, is very fruit forward—think raspberries and currants. These wild raspberry and lemon scones perfectly complement this coffee's bright and fruity flavor profile.
Wild Raspberry & Lemon Scones (V & GF)
- 2 cups GF Oat Flour (or 3 cups Quick Oats blended in a food processor)
- 1 cup Coconut Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegan "Butter" chilled (I used this one)
- 2 Flax "Eggs" (2 tbsp ground flax seeds with 6 tbsp filtered water)
- 1/2 cup Coconut Palm Sugar
- Zest from 1 lemon
- 1 cup Unsweetened Alternative Milk (I used this Coconut Milk)
- 1 tsp Vanilla
- 2/3 cup Wild Raspberries
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Prepare flax 'eggs' by mixing flax meal with filtered water and set aside.
- In a large mixing bowl combine oat flour, coconut flour, baking powder and salt. Whisk thoroughly and set aside.
- In a small bowl, use your hands to massage lemon zest into coconut sugar. Set aside.
- Next, using your hands, mix chilled 'butter' into the dry flour mixture until it becomes crumbly. Continue mixing and add the next few ingredients in stages—starting with lemon sugar, then flax eggs, alternative milk & vanilla.
- Once all the ingredients of your batter are fully incorporated, gently fold in the raspberries with your hands or a spatula.
- Form your batter into a ball and flatten it on the middle of your baking sheet. It should be roughly an inch tall.
- Cut dough into 8 equal triangles—like you would a pizza—and then slightly separate each piece, to allow for an even bake.
- Bake in the oven at 400° for 15- 18 minutes or until the edges are slightly browned.
- Let your scones to cool for about 10 minutes on the baking sheet.
I love how simple these scones are to make. And, one of my favorite things about the Kenya Kiamabara is how easy it is to brew a good cup. No matter what brew method I used, it always tasted delicious. Simple and delicious is the best way to go in my books.
And, in case you were wondering, you don't need to forage for wild raspberries to successfully make this recipe. Store bought or frozen berries will do just fine. Feel free to change things up, too. You can experiment with other berries, add apples and cinnamon, or even try out a variety of dried fruit and savory spices.