Raspberry Chocolate Chip Whole Wheat Scones Food

RASPBERRY CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
• Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
• Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.

RASPBERRY CHOCOLATE CHIP WHOLE WHEAT SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• 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. .
• 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.
• 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.
• 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.