Raspberry chocolate scones
February 14, 2011 at 12:18 am 3 comments
In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.
1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla
Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.
*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.
Entry filed under: Cooking, Gluten Free, Life, Recipes. Tags: baking, breakfast, chocolate, gluten free baking, gluten-free, raspberries, scones, Valentine's day.
1. Carla Safrany | February 14, 2011 at 11:16 am
These look fantastic. Would they also work with wheat flour (or spelt)?
2. nestandsparkle | February 14, 2011 at 1:26 pm
Hi Carla! Wheat or spelt flour would work great…I’ve made a non-gluten-free version before with whole wheat flour and that was good.
3. Irene | March 29, 2011 at 9:17 pm
Thanks. I missed the Raspberry Chocolate Scone ever since Jamba Juice discontinued it. I’ll be making these – actually I just gave the recipe to my husband and told him that the scones would make (a) nice b-day present(s)