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Raspberry Chocolate Chip Kefir Whole Wheat Scones


Course Bread, Breakfast, Brunch, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 27 minutes
Servings 1 Dozen
Author Julie Smolyansky

Ingredients

  • 1/2 cup 1 stick cold unsalted butter
  • 2 cups whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon Maldon sea salt
  • 1/3 cup firmly packed brown sugar or 1/2 cup coconut sugar
  • 1/2 cup dark chocolate chips
  • 1 cup organic plain whole-milk kefir
  • 1/2 pint raspberries

Instructions

  1. Cut the butter into pea-sized pieces into a small bowl and place in the freezer for 10 minutes.
  2. Sift the flour, baking soda, baking powder, sea salt, and sugar in a separate bowl.
  3. Add the cold butter pieces and use a wooden spoon to incorporate into the ingredients.
  4. Mix in the chocolate chips and then the kefir.
  5. When everything is combined, gently mix in the raspberries, crushing them gently.
  6. Cover the bowl and place in the refrigerator for 10 minutes.
  7. Pre-heat the oven to 425 degrees F.
  8. Line two baking sheets with parchment paper.
  9. 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.
  10. 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.
  11. Place the baking sheets in the oven and bake for 12 minutes.

Recipe Notes

Recipe from The Kefir Cookbook