Healthy Dark Chocolate Raspberry Scones With Greek Yogurt

These healthy Dark Chocolate Raspberry Scones with Greek yogurt whole grain flour are soft, fluffy, and full of raspberries and chunk of dark chocolate. They make the perfect snack or brunch treat! (vegetarian, gluten-free option)

My husband is a huge fan of the scones at our favorite local coffee shop. I've always loved looking at the beautiful photos of scones while scrolling through my Instagram feed, so I figured, why not try my hand at making them? They can't be much different than biscuits.

Turns out, they aren't any harder to make then biscuits. They might actually be easier because you don't have to use a special biscuit cutter and move around the extra dough. These raspberry dark chocolate scones with Greek yogurt are my healthier version of a classic brunch favorite.

Why You'll Love These Healthy Dark Chocolate Raspberry Scones

These delicious dark chocolate raspberry scones are made healthier with white whole wheat flour and Greek yogurt, for an extra boost of fiber and protein. They're also lower in sugar, with the only added sugar coming from the yogurt and chocolate.

These scones are also so simple to make - and the perfect excuse to eat chocolate for breakfast!

How To Make Dark Chocolate Raspberry Scones with Greek Yogurt

Don't be intimidated by making scones. It's super easy, especially without the extra step of cutting in butter! To make them:

1. Mix together the dry ingredients, then stir in the frozen raspberries and chocolate chunks.
2. Gently fold in the yogurt and milk.
3. Knead the dough on a lightly floured surface. You'll fold the dough in half over itself, then fold it in half again and pat it down into a 2-inch tall disc.
4. Cut the disc into triangles with a large, sharp knife (like this one), and place them on a baking sheet.
5. Bake for 10-15 minutes at 375°F. Let them cool before drizzling with melted dark chocolate.

Tips For Making The Best Greek Yogurt Scones

• Make sure you stir the raspberries and chocolate chunks in to the flour before adding the liquid. This distributes them evenly throughout the dough and helps to keep the raspberries more intact.
• The dough should be crumbly after stirring the milk and yogurt. You don't want it sticky, so you can work with it. It will come together as you knead it.
• Careful not to overwork the dough so that it doesn't get too tough.
• Dust your knife with flour to get a clean cut when cutting the dough into triangles.

Ingredient Substitutions

• You can use all-purpose flour in place of white while wheat.
• You can also use your favorite gluten-free cup-for-cup flour to make these gluten-free.
• Raspberry yogurt brings out more raspberry flavor and makes a sweeter dough, but feel free to use plain Greek yogurt if you'd rather.
• Use fresh raspberries instead of frozen if you'd like.

If you made this recipe, please leave a star rating in the comments!

Healthy Dark Chocolate Raspberry Scones with Greek Yogurt

Print Recipe

These healthy Dark Chocolate Raspberry Scones with Greek yogurt whole grain flour are soft, fluffy, and full of raspberries and chunk of dark chocolate. They make the perfect snack or brunch treat! (vegetarian)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8-10 scones 1x
• Category: breakfast
• Method: baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups white whole wheat flour (or all-purpose)
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup frozen raspberries
• ¼ cup chopped dark chocolate or bittersweet chocolate (about 1 oz)
• 1 (5.3 oz) container raspberry Greek yogurt (I used Siggi's)
• ½ cup + 2 tablespoon milk of choice (I used skim)
• 2 tbsp dark chocolate, melted, for drizzling (optional)

Instructions

1. Heat oven to 375°F.
2. In a medium bowl, sift together flour, baking powder and salt. Fold in frozen raspberries and chopped chocolate.
3. Slowly add yogurt and milk, gently folding in. Dough should be crumbly, like biscuit dough, rather than forming a sticky ball.
4. Turn dough out onto a lightly floured surface and gently knead by patting dough down then folding it in half then in half again. Pat down into a 2" tall disc. Cut into 8-10 triangles.
5. Place triangles 1-2 inches apart on a baking sheet lined with parchment or a silicone baking mat.
6. Bake 10-15 minutes, or until tops are lightly golden. Remove from oven and cool.
7. For chocolate drizzle, melt chocolate at 30-second intervals on low in the microwave, stirring between each interval until chocolate is smooth. Gently drizzle over the top of scones and let cool.

Notes

• You can use all-purpose flour in place of white while wheat. You can also use your favorite gluten-free cup-for-cup flour to make these gluten-free.
• Make sure you stir the raspberries and chocolate chunks in to the flour before adding the liquid. This distributes them evenly throughout the dough and helps to keep the raspberries more intact.
• The dough should be crumbly after stirring the milk and yogurt. You don't want it sticky, so you can work with it. It will come together as you knead it.
• Careful not to overwork the dough so that it doesn't get too tough.
• Dust your knife with flour to get a clean cut when cutting the dough into triangles.

Keywords: healthy raspberry scones, healthy dark chocolate scones, greek yogurt scones

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