Back in my days as a Barista at The Second Cup I would sit down on my break, read the newspaper and enjoy a raspberry white chocolate scone along with a sugar coma inducing beverage and to this day, I can still remember the beautiful buttery flavour of that scone.
That sort of thing sticks with you I think.
“I have an overwhelming craving for tea all of a sudden.”
That is what my mom told me last Friday when I gave her one of these babies to try out.
Following that statement were:
“It was absolutely amazing.”
“I expected it to be overly sweet because of the chocolate but it was a perfect moist biscuit with a slight sweetness thanks to the raspberries and chocolate.”
“That scone would make a wonderful breakfast” AND
“Cut open and heated up with a smear of butter would be absolutely heavenly.”
I think her descriptions are perfect so I won’t add much to it but I will say that I too loved how moist these scones were (thanks to the ricotta cheese!) and of course, how can you not love the fact that are made with whole grains? In my opinion a scone should have a nice buttery biscuit flavour and these absolutely do!
So grab a cup of hot tea, turn on Mary Poppins and enjoy one (or two) of these delightful scones.
|Raspberry & Dark Chocolate Whole Grain Scones|
- 1 cup whole wheat flour
- 1 cup kamut flour
- 1 tablespoon baking powder
- 1/4 cup coconut sweetener (original recipe calls for regular sugar)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 6 tablespoons earth balance butter spread (or regular butter)
- 3/4 cup ricotta cheese
- 1/3 cup original soy milk (original recipe calls for heavy cream)
- 1 cup fresh raspberries
- 1/4 cup chopped dark chocolate (I used Lindt 85% dark chocolate squares chopped!)
- Preheat oven to 425 degrees F.
- Line a baking pan with parchment paper.
- In a medium sized mixing bowl whisk together flours, baking powder, sugar, cinnamon and salt.
- Add the butter in small pieces and using your hands work it into the flour mixture until a course meal texture forms.
- Add the ricotta cheese and soy milk and stir (using a spoon this time) to together to form a dough.
- Gently stir in the raspberries. They will break down into tiny pieces but don’t worry!
- Gently stir in chocolate.
- Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
- Using a pizza cutter slice the dough into 8 wedges.
- Transfer the scones to the prepared baking sheet and cook for about 15 minutes or until lightly golden at the edges.
- Allow to cool and enjoy!
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