Raspberry Chocolate Chip Kefir Whole Wheat Scones Food

WHOLE WHEAT RASPBERRY DROP SCONES

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together flours, baking powder, salt, and sugar.
• With a rigid pastry cutter, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries and fold gently to coat. Make a well in the center and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.
• Put a bit of flour in a bowl and coat your hands. Gently knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a large scoop, transfer scones to prepared pan, dividing into 9 equal portions in big rounded scoops. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.
• Brush tops of dough with egg white and sprinkle generously with raw sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes and then remove to a wire rack. Serve slightly warm or at room temperature.

RASPBERRY CHOCOLATE CHIP KEFIR WHOLE WHEAT SCONES

Steps:

• Cut the butter into pea-sized pieces into a small bowl and place in the freezer for 10 minutes.
• Sift the flour, baking soda, baking powder, sea salt, and sugar in a separate bowl.
• Add the cold butter pieces and use a wooden spoon to incorporate into the ingredients.
• Mix in the chocolate chips and then the kefir.
• When everything is combined, gently mix in the raspberries, crushing them gently.
• Cover the bowl and place in the refrigerator for 10 minutes.
• Pre-heat the oven to 425 degrees F.
• Line two baking sheets with parchment paper.
• Remove the dough from the refrigerator. Use a tablespoon to measure out two scoops and form them into a ball in your hands. Flatten and place on the baking sheet.
• Alternately, you can sprinkle extra flour on the cutting board and use a cutter to create shapes. Make sure you dip the cutter into flour before cutting the dough.
• Place the baking sheets in the oven and bake for 12 minutes.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

RASPBERRY CHIP SCONES

Steps:

• Combine flour and sugar in a bowl.
• Cut butter into mixture until it resembles coarse meal.
• Add buttermilk and vanilla extract, then raspberry chocolate chips.
• Stir until all ingredients are moistened and form a soft ball.
• Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
• Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
• Bake in a preheated 400° oven until golden brown, 10-12 minutes.
• Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.