A beautifully arranged stack of several mouth-watering healthy dark chocolate raspberry scones on a minimalist white plate, placed on marble countertops with wood accents. Natural morning light streams from the east window, creating soft shadows. Fresh raspberries and a sprig of mint are subtly visible in the background, along with the same wooden cutting board. The presentation is clean, tidy, and exudes warm tones.

Healthy Dark Chocolate Raspberry Scones Recipe

ByMaya
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A close-up, slightly angled shot of a golden-brown healthy dark chocolate raspberry scone, split open to reveal its tender, crumbly texture, melted dark chocolate, and juicy red raspberries. The scone rests on a minimalist white plate on marble countertops, with the warm natural morning light accentuating its delicious appeal. Fresh herbs are visible in the soft-focus background, alongside the familiar wooden cutting board.

Healthy Dark Chocolate Raspberry Scones

Healthy Dark Chocolate Raspberry Scones with Oat Flour have become my absolute latest obsession, and for the most wonderful reason! There’s something truly magical about transforming simple, wholesome ingredients into a tender, deeply flavorful treat that feels incredibly indulgent, yet whispers sweet nothings about mindful nutrition, a craving I satisfied on a lazy Saturday morning as the heavenly scent of ripe raspberries mingling with melting dark chocolate filled my kitchen with pure bliss. It’s a testament to how simple, good food can brighten your entire day, making even the busiest week feel a little more charming.

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These aren’t just any scones; they’re a healthier take on a classic that practically vanishes faster than you can say “more please!” If you’re always on the lookout for such delightful bakes that merge health with indulgence, you’ll definitely want to check out my Paleo Chocolate Orange Scones too. Ready to experience this joy for yourself? You can find the full, step-by-step guide to making these incredible Healthy Dark Chocolate Raspberry Scones with Oat Flour right here!

Healthy Dark Chocolate Raspberry Scones Recipe
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Healthy Dark Chocolate Raspberry Scones Recipe

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These healthy dark chocolate raspberry scones are a delightful and wholesome treat, featuring tender oat flour, bursting fresh raspberries, and rich dark chocolate chips, perfect for a guilt-free breakfast or afternoon snack.

Ingredients

  • 2 cups oat flour (gluten-free if preferred)

  • 1/2 cup granulated sugar (or coconut sugar)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup cold unsalted butter, cut into small cubes

  • 1/2 cup unsweetened almond milk (or milk of choice)

  • 1 tsp vanilla extract

  • 1 cup fresh raspberries

  • 1/2 cup dark chocolate chips (60-70% cacao)

  • Optional: 1-2 tbsp extra almond milk for brushing, turbinado sugar for sprinkling

Directions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together oat flour, sugar, baking powder, baking soda, and salt.
  • Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate small bowl, whisk together almond milk and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Do not overmix; a shaggy dough is good.
  • Gently fold in the fresh raspberries and dark chocolate chips. Be careful not to crush the raspberries too much.
  • Turn the dough out onto a lightly floured (with oat flour) wooden cutting board. Gently pat it into a 7-8 inch round, about 1-inch thick.
  • Using a sharp knife or bench scraper, cut the round into 8 wedges.
  • Carefully transfer the wedges to the prepared baking sheet. If desired, brush the tops with a little extra almond milk and sprinkle with turbinado sugar.
  • Bake for 18-22 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
  • Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

    • Keep it Cold, Always: The secret to a perfectly tender scone is keeping your butter and liquids super cold. This creates pockets of steam as the scones bake, leading to that lovely flaky texture. Don’t be afraid to pop your butter back in the fridge if it starts to get too soft while you’re working!
    • Gentle Folding is Key: Raspberries are delicate, and overmixing can turn your scone dough purple and mushy. Fold them in gently and sparingly, just until they’re distributed, to maintain their integrity and keep those beautiful bursts of color.
    • Oat Flour Magic: Oat flour is incredibly absorbent, so resist the urge to add more liquid if your dough seems a bit dry at first. It will come together. For best results, measure your oat flour by weight if possible (1 cup is usually around 90-100g) for consistent texture every time.

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