Whole Wheat, Oats, Raspberries and Chocolate Chips
These scones are inspired by scones I’ve had at my favorite coffee shop and a traditional scone recipe that I’ve been using for years. I love to make them on the weekend and save in the freezer for days when we need something special for breakfast. They reheat beautifully at 325 degrees.
My daughter’s favorite combination is raspberries and chocolate. Strawberries and chocolate is a runner up.
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup almond flour
- 1/2 cup quick cooking oats or oat flour*
- 1/4 cup ground flax seed
- 4 tbsp butter (or vegan butter)
- 2 tbsp + 1 tsp turbinado sugar
- 2 tsp baking powder
- 1 heaping tsp cinammon
- 1/8 tsp sea salt
- 1/4 cup milk (dairy or plant-based)
- 1 banana
- 1 tsp vanilla extract
- 1/2 cup frozen raspberries
- 1 tbsp mini chocolate chips
Directions
- Dice or grate the butter. I like to use frozen butter and grate it on a cheese grater into a bowl or small plate. Then put it back in the freezer until I’m ready for it.
- Mash one banana and stir in milk and vanilla.
- Mix the flours, flax seed, sugar, baking powder, cinnamon and salt.
- Add the cold butter to the flour mixture and combine until you have a slightly crumbly texture. You’re looking for something like a slightly coarse sand.
- Add in the raspberries and chocolate chips, stir gently.****
- Pour the milk and banana mixture in and fold it in gently, I like to use a spatula, just until it comes together. If there are a few stray crumbs it’s okay. You can grab them later.
- Scoop onto a parchment-lined baking sheet. You can shape a little with your hands if needed.
- Sprinkle with the extra turbinado sugar (if you want more joy in your life).
- Bake at 425 degrees for approximately 15 minutes. You want them to be 200-205 degrees with an instant-read thermometer.
- Try to let them cool before you eat them.
Notes:
*This works great with quick cooking oats because they are a little thinner. You can also use old fashioned oats and give them a quick chop in the food processor. I just love the texture that the oats provide. If you’re short on time use the old fashioned oats or try oat flour and a handful of old fashion oats.
** For the best distribution of raspberry flavor give them a quick chop.
*** My daughter loves the Ghirardelli minis.
**** I often forget this step and add the milk first. It turns out delicious either way.
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