Raspberry Chocolate Scones
A delicious sweet scone with the perfect combination of raspberry and chocolate.
Servings 8 scones
Calories 428kcal
Ingredients
- 2 C all purpose flour
- 1/2 C firmly packed dark brown sugar
- 1/4 C almond flour or sliced almonds very finely chopped in a food processor
- 2 tsp baking powder.
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 C cold salted butter cut into 1/2 inch slices
- 3/4 C individually frozen raspberries not thawed
- 1/2 C semisweet chocolate chips
- grated zest of 1 orange
- 2/3 C buttermilk
Topping
- 1 large egg
- 1 Tbsp granulated sugar
- 1/4 C sliced almonds
Instructions
- Put oven rack in the top third of oven and preheat oven to 400 degrees
- Line a baking sheet with parchment paper of silicone baking mat
- In a large bowl whisk together the flour, brown sugar, almond flour, baking powder, baking soda and salt.
- Work in the butter with a pastry blender or your fingertips until mixture is crumbly with pea sized pieces of butter.
- Add in raspberries, chocolate chips and orange zest to flour mixture and toss to coat.
- Add buttermilk and stir until just combined.
- Turn down onto a floured surface and gently knead a few times. Pat the dough into a 1 inch thick round.
- Cut like a p pizza into 6 -8 equal wedges and separate wedges. Place at least 1 inch apart on baking sheet.
Topping:
- In a small bowl whisk egg and sugar. Lightly brush the top of each wedge with mixture and sprinkle with sliced almonds.
- Bake until the top of the scones are golden brown and center feels firm to the touch.
- About 25-30 minutes. Let cool but enjoy warm.
Nutrition
Calories: 428kcal | Carbohydrates: 50g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 249mg | Potassium: 345mg | Fiber: 4g | Sugar: 21g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg