Raspberry chocolate chip scones for a delightful tea time treat

Ingredients for Raspberry chocolate chip scones

• 113 g cold unsalted butter

• 240 g whole wheat flour

• 1 g baking soda

• 1 g baking powder

• 3 g Maldon sea salt

• 65 g firmly packed dark brown sugar, or 100 g coconut sugar

• 90 g dark chocolate chips

• 240 ml organic plain full-fat milk kefir

• 300 g raspberries

How to make Raspberry chocolate chip scones

1. Preheat the oven to 220°C (200°C for fan ovens). Line a baking tray with baking parchment.

2. Dice the butter into pea-sized pieces and chill for 5 minutes.

3. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar in a large bowl.

4. Add the chilled butter to the dry ingredients and gently incorporate with a wooden spoon until just mixed.

5. Fold in the chocolate chips, followed by the kefir, mixing gently until the dough is loosely combined and appears “shaggy”.

6. Add the raspberries and gently crush them into the dough with your spoon as you incorporate them.

7. Chill the mixture in the refrigerator for 10 minutes to firm up.

8. Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form small disks or triangular shapes.

9. Place the formed scones on the lined baking tray.

10. Bake for 12 minutes, then let the scones rest for an additional 10 minutes before enjoying.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.