Raspberry Chocolate Chip Whole Wheat Scones Recipes

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RASPBERRY CHOCOLATE CHIP SCONES



Raspberry Chocolate Chip Scones image

Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

Provided by Julie Smolyansky

Categories     HarperCollins     HarperCollins     Breakfast     Brunch     Bake     Dessert     Raspberry     Whole Wheat     Chocolate     Healthy     Yogurt

Yield 4 servings

Number Of Ingredients 9

1 stick (4 ounces) cold unsalted butter
2 cups whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Maldon sea salt
1/3 cup firmly packed dark brown sugar, or 1/2 cup coconut sugar
1/2 cup dark chocolate chips
1 cup organic plain whole-milk kefir
1/2 pint raspberries

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
  • Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
  • Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.

RASPBERRY CHIP SCONES



Raspberry Chip Scones image

Make and share this Raspberry Chip Scones recipe from Food.com.

Provided by Hey Jude

Categories     Scones

Time 32m

Yield 24 2inch scones

Number Of Ingredients 7

3 cups self-rising flour
1/2 cup sugar
1/2 cup butter, softened
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup raspberry chocolate chips
1 egg white, beaten

Steps:

  • Combine flour and sugar in a bowl.
  • Cut butter into mixture until it resembles coarse meal.
  • Add buttermilk and vanilla extract, then raspberry chocolate chips.
  • Stir until all ingredients are moistened and form a soft ball.
  • Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
  • Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
  • Bake in a preheated 400° oven until golden brown, 10-12 minutes.
  • Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

Nutrition Facts : Calories 126.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 10.5, Sodium 236.4, Carbohydrate 18.4, Fiber 0.6, Sugar 6.5, Protein 2.1

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