Raspberry Chocolate Chip Whole Wheat Scones Recipes

WHOLE WHEAT RASPBERRY DROP SCONES

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together flours, baking powder, salt, and sugar.
• With a rigid pastry cutter, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.
• Put a bit of flour in a bowl and coat your hands. Gently knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop, transfer scones to prepared pan, dividing into 9 equal portions in big rounded scoops. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.
• Brush tops of dough with egg white and sprinkle generously with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature.

RASPBERRY CHOCOLATE CHIP SCONES

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-WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Line a baking sheet with a silicone liner.
• Place fresh raspberries about 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
• Grate white chocolate on the fine side of a grater until you have ½ cup.
• Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
• Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
• Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
• Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
• Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
• Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
• Bake in the upper center of the preheated oven until browned, about 25 minutes.
• Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

RASPBERRY CHOCOLATE CHIP WHOLE WHEAT SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Sift together the flour, baking soda, baking powder, sea salt, and sugar. Grate frozen butter using the largest size in a box grater on wax paper. .
• Add the butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by 1 cup kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.). Flour a board and your hands, put dough onto the board and shape into rectangle 12" long, fold 1/3 over on one side, then the opposite 1/3, turn dough, shape into another 12" long rectangle; repeat this 2 more times. Chill dough in refrigerator for 10 minutes.
• Use your hands to loosely form 8"x12" rectangle dough. Put raspberries on the half of the dough the long way. Fold the other half over the berries. Cut dough in half, then each half into halves, to make 3 squares. Cut each square into 2 triangles. Place on the lined baking sheet. Brush top with kefir, sprinkle with turbinado sugar. Bake for 18 minutes and let rest for an additional 10 minutes before enjoying.
• To freeze before baking. After cutting into triangles, put scones on waxed lined tray and freeze. Once frozen, put into freezer ziplock bag, seal. To bake, remove from freezer while preheating oven. Place on lined sheets, brush with kefir, sprinkle with sugar and baked as indicated. No further defrosting is needed.

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.