Om Nom Ally - Chocolate, Raisin & Blueberry Scones

Chocolate, Raisin & Blueberry Scones

Alison Murray Recipes 7 Comments

Aren’t scones fabulous? I never make plans to bake scones; it’s always on a whim that I undertake them as lazy weekend cooking adventure. Requiring a few basic ingredients, scones only take about 20 minutes of your time and very little effort. Except for robbing chopped butter into the flour; that takes a little gumption and patience.

While there is a dairy-free, vegan scones recipe here on the site, this one is the real deal and made with chopped butter and full-cream milk. Crunchy on the outside, fluffy and buttery on the inside, these blueberry scones practically beg for a dollop of cream and some jam.  You can use fresh blueberries in the dough if they are available, I had some leftover dried berries from another recipe that finally found their purpose here. If you do use fresh berries, rehydrate your raisins in hot water to plump them up before adding to the recipe so the textures are all the same.

Om Nom Ally - Chocolate, Raisin & Blueberry Scones

Chocolate, Raisin & Blueberry Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Snacks
Cuisine: Egg-free, Nut-free, Wheat-free. Vegetarian.
Serves: 12
Ingredients
  • 3 cups spelt self-raising flour (or white spelt flour/plain flour + 3 tsp baking powder)
  • ⅓ cup cocoa or cacao powder
  • 80g cold, chopped organic butter
  • 1 cup raisins
  • ½ cup dried blueberries
  • 2 tbsp coconut or other unrefined sugar
  • ¾ cup milk of choice, plus 1 tbsp extra for brushing
Instructions
  1. Preheat oven to 220C. Line two baking trays with baking paper.
  2. Sift flour and cocoa powder into a large bowl. Using fingertips, rub in butter until fine crumbs form. Stir in the dried fruit and sugar. Mix well to combine.
  3. Add milk and mix ingredients with a round bladed knife, using a cutting action through dough,
  4. Turn dough out onto a floured surface and knew gently. Form a ball and flatten into a 2 inch high round. Using a 6cm pastry cutter, cut dough into 12 rounds. Place rounds on prepared baking trays and brush tops with remaining milk.
  5. Bake for 15 minutes or until scones are golden brown. Transfer to a wire rack to cool.
 

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Alison is a naturopath in training, store manager of the Gluten Free Shop and a food blogger extraordinaire! Passionate about creating real food recipes that are simple. delicious, and economical, Alison is also a Health & Wellness Coach and a Spiritual Healer. She lives in Melbourne, VIC, Australia and spends her free time cooking, baking and blending.

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Alison MurrayChocolate, Raisin & Blueberry Scones

Comments 7

  1. Hannah

    Oh yes, scones are a real treat! They’re one of my mom’s favorite pastries so of course I made her a batch for breakfast today. I wish I had seen your recipe sooner, but I guess now I just have a good reason to make them again soon. :)

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  2. Lindsey @ American Heritage Cooking

    I have a scone obsession, but I have not yet found a recipe that I love. Yours look like perfection: dense but not too dense, moist but still a touch crunchy on the outside, and packed full of flavor! I cannot wait to try these and all your other scone recipes!

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