• homemademart

Raspberry & Chocolate Scones

Updated: Jan 20

Happy New Year friends! I'm kicking off 2021 with a slightly healthy and delicious breakfast -- Raspberry and Chocolate Scones!


I'mma let you get to the recipe but lemme just first say this -- the creative outlet that this food photography world gave me in 2020 was definitely one of the biggest highlights -- it kept sane, fulfilled and distracted from all the chaos in the world. Also, I have never had a hobby that I was THIS passionate about and especially one that I was able to see progress everyday and wanted to continue to be better.


And lastly, I want to thank YOU! Thank you for showing love to my Instagram account, reading my blogs, trying these recipes, and for being part of this little community and cheering me on <3


Wishing everyone a happy, healthy 2021 and I cannot wait to see all the greatness we are going to accomplish this year!



Okay, that's it for my ted talk. Let's make some healthy scones now, shall we?!


These scones are made with whole wheat flour and loaded with yummy raspberries. And chocolate of course! With a gallop of butter and a hot coffee, these guys make the perfect breakfast.


Raspberry & Chocolate Scones


Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Serves: 8 Scones


Ingredients:


2 cups + 1/2 cup + 2 tbsp whole wheat flour (divided)

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted cold butter

1/2 cup + 1 tbsp milk (divided)

1 tbsp lemon juice

1 egg

1/3 cup brown sugar

1 tsp vanilla extract

1/2 cup dark chocolate chunks

1/2 cup quartered raspberries


Instructions:

Step 1:

Prepare a baking tray with parchment paper. Preheat oven to 390° F.


Step 2:

In a medium bowl, combine 1/2 cup milk and lemon juice. Set aside for 10 minutes.

Step 3:

In a large bowl, mix 2 cups flour, baking powder and salt. Next, mix in the cold butter using your hand until it resembles bread crumbs.


Step 4:

In a small bowl, mix quartered raspberries and 2 tbsp flour (ensure all raspberries are coated with flour) -- this is to make sure the raspberries do not all settle at the bottom of the scones, ones baked. Then, add both the raspberries and the chocolate chunks into the flour mixture from Step 3 and stir well.


Step 5:

Add the egg to milk mixture from Step 2 followed by sugar and vanilla extract. Stir well.


Step 6:

Pour the egg mixture into the flour mixture while mixing. You will need to switch to mixing with your hand once a dough begins to form. If the dough is too sticky to handle by hand, add the remaining 1/2 cup flour 1 tbsp at a time until the right consistency is reached. Transfer the dough to a lightly floured surface, knead for about 3 minutes and then shape into a disk (2.5 to 3 cm thick).


Step 7:

Cut the dough into 8 triangles and place on prepared baking tray. Brush each with milk and bake for 20 - 25 minutes.

Did you make this recipe?

Tag @homemademart on Instagram and hashtag it #homemademart


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