Raspberry Scones!!

Raspberry Scones

I like to have some sort of snack during the work week and lately it’s been muffins.  This week I figured I’d change it up and make a healthy version of scones with the red and golden raspberries I picked yesterday.  My goal was minimum sugar, less butter, lots of high fiber oats, wheat germ, and pumpkin seeds.  I’ve never made scones before so I decided to make two batches.  If the first didn’t come out so great I’d tweak the recipe for the second.  The first did turn out pretty perfect (the redder ones on the right in the picture above) so I used the same recipe for the second.  Of course my measurements were approximate as I just dumped the ingredients into the bowl so I was thankful for the success.  I did measure my baking powder and soda.  I threw in as many berries as I thought I could get away with.  My first batch was a little wet at first so I had to add more wheat germ, flour, and oats so the dough was mixed a bit more equaling the redder color from smooshing the berries.  But this was no issue as pictured.  I had no idea how easy scones were to make and they are something I will make again.  As you can see I went for a rustic look and style.  Yay for a week of delicious snack!

Beautiful berries for batch #1, I used a bit more for batch #2

Batch #1

Batch #2, due to the lack of measuring you can see they are a bit bigger

YUM!!!

Raspberry Scone Recipe (makes 8 scones)

  • 1 2/3 cup spelt flour
  • 1 cup rolled oats
  • 1/4 cup wheat germ
  • 2 spoonfuls brown sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • dash salt
  • 3/4-1 cup raspberries
  • 1/4 cup butter
  • 2/3 cup half and half
  • 2 teaspoons vanilla
  • 1/4 cup pumpkin seeds, optional
  • 1/4 cup shredded unsweetened coconut, optional
  1. Preheat oven to 450°.
  2. Mix flour, oats, wheat germ, sugar, baking powder, baking soda, and salt.
  3. Cut butter into small chunks and work into dry ingredients a bit.  I just used my hand and mushed the butter chunks into the flour.
  4. Add raspberries, pumpkin seeds, and coconut.
  5. Mix vanilla and half and half.
  6. Pour the wet ingredients into the dry and mix to form a soft, slightly sticky dough.  If it’s too wet add some more flour, oats, and/or wheat germ.  If it’s too dry add a bit more half and half.  Form into an 8 inch circle and cut into 8 pie shapes.
  7. Place each ‘slice’ onto a silicone mat lined cookie sheet.  Brush each with half and half and sprinkle with sugar.  For batch #1 this is what I did using the brown sugar so they had the brown tint on top.  For batch #2 I smoothed a thin layer of honey on top instead.
  8. Bake 15 minutes.  They are finished when a cake tester comes out clean.

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