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Raspberry Chocolate Chip Whole Wheat Scones

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READY IN:
58mins
SERVES:
8
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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. .
  3. 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.
  4. 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.
  5. 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.

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