Raspberry Chocolate Scones

  • Yield: 8 servings


2cups unbleached all-purpose flour
1/2cup firmly packed dark brown sugar
1/4cup almond flour (or natural sliced almonds very finely chopped in a food processor)
2teaspoons baking powder
1/4teaspoon baking soda
1/4teaspoon salt
8tablespoons (1 stick) cold salted butter, cut into1/2-inch cubes
3/4cup individually quick frozen raspberries, not thawed
1/2cup semisweet chocolate chips
Finely grated rind of 1 orange
2/3cup buttermilk
1 egg
1tablespoon granulated sugar
1/4cup sliced natural almonds (optional)


  1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. To prepare scones, whisk together flour, brown sugar, almond flour, baking powder, baking soda and salt. Work in butter with a pastry blender or your fingertips until the mixture is crumbly with some pea-sized pieces of butter. Add raspberries, chocolate chips and orange rind and toss to coat. Add buttermilk and stir just until combined.
  3. Turn dough out onto a floured work surface and gently knead a few times. Pat dough into a 1-inch-thick round.
  4. Cut into 8 equal wedges. Arrange 1 inch apart on prepared pan.
  5. To prepare topping, whisk together egg and sugar. Lightly brush top of each wedge with egg mixture, and sprinkle almonds on top, if using.
  6. Bake until tops of scones are golden brown and centers feel firm when pressed with your fingertip, about 30 minutes. Let cool slightly on pan. Serve warm.

Nutritional Info *per serving

  • Calories 380
  • Fat 18g
  • Cholesterol 55mg
  • Sodium 390mg
  • Carbohydrate 50g
  • Fiber 2g
  • Protein 7g