Raspberry Dark Chocolate Scones are whole grain and lower in sugar – but you would never know by their decadent taste and soft, fluffy texture. They make the perfect snack or brunch treat! (vegetarian)
This post is sponsored by siggi’s. As always, all thoughts and opinions are my own. Thank you for supporting the brands that keep Lively Table running!
Mr. Table and I turned into coffee snobs about a year ago. It all started when I received a French press coffee maker for Christmas last year. Good French press coffee requires you to grind fresh beans, so we started buying beans at our favorite coffee shop in town, J&B Coffee.
At first, we would only use the French press on weekends, saving the good stuff for when we had time to sip coffee together and cook a leisurely breakfast on Saturdays and Sundays, leaving our drip maker to keep us running on weekday mornings when we were busier and needed coffee before we (ok, I) even got out of bed. But that coffee started to taste worse, and eventually we chucked the drip maker and became an exclusive French press household. Everything else tastes like garbage to us.
And heaven forbid we run out of J&B Coffee beans, especially on a weekend! We ran out this weekend and it was agonizing drinking whatever crap we had in the cabinet. Luckily, Mr. Table made the trip to J&B the next day to get some more of the good stuff. He likes running that errand because he always picks up a scone.
Beside great coffee, J&B also bakes incredible scones. Mr. Table is a huge fan, so I decided to try my hand at baking some myself. Essentially, scones are like biscuits but with lots of yummy flavors and mix-ins. And they aren’t just to for tea. They make a lovely addition to breakfast and brunch, or a delicious snack! And they’re especially good with coffee.
These raspberry dark chocolate scones are on the healthier side, thanks to white whole wheat flour, which bakes just like all-purpose, and siggi’s raspberry skyr, which replaces what would be butter in a traditional scone recipe. The yogurt gives these scones a nice soft texture and extra raspberry flavor with very little sugar. It adds a nice dose of protein, too.
I like to use bittersweet chocolate chunks in these raspberry dark chocolate scones, but if that’s too intense for your taste, go for a good quality dark chocolate. Be gentle when you fold in the frozen raspberries and chopped chocolate. You want a crumbly mixture that’s handled as little as possible for the best textured scones. This will also help the delicate raspberries stay together instead of blending into the dough.
I love these delicious raspberry dark chocolate scones because just like siggi’s yogurt, they are made with simple ingredients and not a lot of sugar. Bake up a batch of them and brew a nice cup of your favorite coffee for your next brunch and watch them disappear quickly!
Raspberry Dark Chocolate Scones are whole grain, lower sugar - but you would never know by their decadent taste and soft, fluffy texture. They make the perfect snack or brunch treat! (vegetarian)
- 2 cups white whole wheat flour (or all-purpose)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup frozen raspberries
- 1/4 cup chopped dark or bittersweet chocolate (about 1 oz)
- 1 (5.3 oz) container siggi's raspberry skyr
- 1/2 cup + 2 tbsp milk of choice (I used skim)
- 2 tbsp dark chocolate, melted, for drizzling (optional)
- Heat oven to 375°F.
- In a medium bowl, sift together flour, baking powder and salt. Fold in frozen raspberries and chopped chocolate.
- Slowly add skyr and milk, gently folding in. Dough should be crumbly, like biscuit dough, rather than forming a sticky ball.
- 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.
- Place triangles onto a baking sheet lined with parchment or a silicone baking mat.
- Bake 10-15 minutes, or until tops are lightly golden. Remove from oven and cool.
- 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.
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