Chocolate Raspberry Scones

 

I have been practicing with scone recipes and finally found one I enjoy. Honestly, my favorite scone still comes from Pamela's Baking Mix, but until I can tolerate her wonderful mix again, I will enjoy these tasty scones. My girls love them with whipped cream. It was a nice Valentine's Day brunch treat.

 

2 3/4 Sorghum Mix

1 tbsp baking powder (Hain is gluten free and corn free)

1/2 tsp salt

1 1/2 tsp guar gum

10 tbsp cold butter (freeze it for 20 minutes before using if possible-cold Spectrum Shortening can be used)

2 eggs (or egg replacer)

2 tbsp agave

1/2 cup cold milk (cow, nut, hemp or whatever you tolerate)

3/4 cup fresh raspberries or 1/2 cup defrosted raspberries, juice drained

1/3 cup chocolate chips (Enjoy Life brand are allergen free)

• Mix dry ingredients (first 4 ingredients) together
• Cut butter into small pieces and cut into flour mixture until it forms a course crumble
• Beat eggs or egg replacer until foamy. Adding lots of air into this portion helps create a lighter texture
• Add agave and milk and mix
• Add wet ingredients into dry all at once and stir to incorporate
• Gently stir in raspberries and chocolate chips
• Drop by large spoonfuls onto a parchment lined cookie sheet
• Bake at 375 degrees until set and lightly browned. The time depends upon how large of a spoonful you use. I ended up with large scones that took 18 minutes.

I have not made these vegan yet, so if you try it please let me know how it worked! We served them with whipped cream.

 

1 cup whipping cream

2 tbsp agave

1 tsp vanilla

• Whip the cream on high until very soft peaks form
• Add agave and vanilla and continue whipping until desired consistency is reached