These delicious scones are a hit in our family. We first tasted them from a bakery nearby a park where we went on walks often. So obviously we wanted to create these at home.
Since having these regularly, we knew we needed to bake them ourselves in order to stay within out monthly dining out budget 🙂
Here is the recipe:
150 g flour
50 g rye flour
50 g ground flax seeds
30 g coconut sugar
1 tablespoon baking powder
1 teaspoon vanilla sugar
1/2 teaspoon salt
85 g cold butter
170 g raspberries, frozen
85 g caramelized white chocolate, we use Valrhona Dulcey
80 ml milk
Heat up the oven to 180 C (350 F).
Mix all the dry ingredients in a bowl. Cut the butter into cubes and mix it into the flour with your hands till it crumbles. Add the frozen raspberries and slightly chopped chocolates, turn in gently till just combined.
In a separate bowl mix egg with milk and whisk well. Pour over flour mixture and fold in till just combined. The dough will be really sticky but try to not add any extra flour as that will make the scones really dry. Flatten the dough into a 2cm high circle and cut diagonally till you have 8 pieces. Transfer each piece to a baking sheet and sprinkle a bit of coconut sugar on top of each, then bake for 25-30 minutes.
Try our other favourite variation:
Substitute rasperries for blackberries, and white chocolate for dark chocolate, yum!