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Raspberry Chocolate Scones
A delicious sweet scone with the perfect combination of raspberry and chocolate.
Course
Bread, breakfast bread
Cuisine
English
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
scones
Calories
428
kcal
Author
Leigh Anne Wilkes
Equipment
Microplane
Pizza Cutter
Measuring Spoons
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:
428
kcal
|
Carbohydrates:
50
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
54
mg
|
Sodium:
249
mg
|
Potassium:
345
mg
|
Fiber:
4
g
|
Sugar:
21
g
|
Vitamin A:
417
IU
|
Vitamin C:
3
mg
|
Calcium:
136
mg
|
Iron:
3
mg