Raspberry Almond Dark Chocolate Scones are lightly sweetened, made with white whole wheat flour, and are lightened up with Greek yogurt!
As hard as I try, being organized is not one of my strengths. I don’t feel like I’ve always been like this, as I think back to grad school when I used to use my daily planner religiously, and
Maybe it’s because in our little old house there’s very little storage, meaning it’s hard to have a spot for everything. Or maybe it’s just the chaos of having kids that makes being organized difficult. Regardless, it’s safe to say my husband would not consider me a tidy or organized person.
This became even more apparent when he was cleaning out our den closet which has a lot of our paperwork and stuff that you would keep in an office. He found four (maybe five) notebooks of mine that I write my recipes down in while I’m cooking. Not only were none of them completely full, but there was a new one that I just opened up to a random page and wrote a recipe. He found it completely puzzling why I wouldn’t start on the first page.
I don’t know either, honestly. It makes no sense and makes being organized even more difficult but that’s just what I did in that moment! Ha.
So on Sunday night when I sat down to edit these photos and type up the recipe, is it any surprise that I couldn’t find/remember where I had written it down? I knew for sure that I had written it somewhere because I had tweaked the recipe here and there and had definitely planned to blog about it. I just. could. not. find. it.
So I scoured every single notebook that I have multiple times, thinking maybe a page was sticking. No avail. Finally I sat down to edit the photos and while I was editing I suddenly remembered! I had written it on a page in a cookbook! I adapted the recipe from Ina Garten’s Barefoot Contessa At Home recipe for Cranberry Orange Scones so I had written down all of the changes on that recipe.
Marc and I had a good laugh about it and as soon as I finish writing this blog post I’m going to throw away all of my notebooks that are more than three-quarters full and just have one notebook that I use for writing down my recipes. At least I’m going to try.
Raspberry Almond Dark Chocolate Scones
Even though this recipe is adapted from Ina Garten, it is very different from hers. For one, I used white whole wheat flour, making them full of whole grains. I also cut the recipe in half because who needs 16 scones, decreased the sugar, made them triangle, added almond extract, replaced some of the butter with yogurt, and added almonds, raspberries, and dark chocolate instead of cranberries and orange zest.
The result? These amazing Raspberry Almond Dark Chocolate Scones!! These are SO delicious, you guys. They are very lightly sweetened so they’re definitely not super sweet and if you want them sweeter you could definitely drizzle a simple powdered sugar/milk glaze over them. I found them perfect for a morning treat. I loved the combination of raspberries, almonds/almond extract and dark chocolate. And I wish I baked with this combination more often!
These ended up freezing really well too, which is perfect if you are baking for a small family and don’t need 8 scones right away. Just pop the rest in the freezer and then defrost when you’re ready to eat them.
Okay so back to my organizational traits. Tell me – are you organized? Do you have any organizing tips for me?!
- 2 1/4 cups white whole wheat flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter cold and diced
- 3/4 cup plain or vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup dark chocolate chunks
- 1 cup fresh raspberries
- 1 egg beaten with 2 tablespoons of water for egg wash
- 1/4 cup sliced almonds
- Preheat oven to 400 degrees F.
- In a large bowl of an electric mixer, whisk together flour, sugar, baking powder, and salt.
- Add diced butter and mix at low speed with paddle attachment until the butter is the size of peas.
- Add yogurt, eggs, and almond extract and mix until just blended.
- Fold in chocolate chunks, and raspberries.
- Place dough on a well-floured surface and knead into a ball, then shape into a disc.
- Cut into 8 triangles and place on a baking sheet lined with parchment paper.
- Brush each triangle with egg wash and sprinkle with almonds.
- Bake in preheated oven for 20-25 minutes, until golden brown.
- Allow to cool, serve, and enjoy!
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