[donotprint] I had a vision…a beautiful raspberry filled pancake with a peanut butter flavour, sparks of dark chocolate throughout…the only problem being I had no idea how I would manage to fold fresh raspberries in to scone dough without them bursting, rippling and potentially turning the entire thing pink/blue. The reason I say blue as I have had muffins in the past turn a purple like shade of blue if not as soon as I fold in the raspberries as they baked.
So great was my fear that i decided to whip up a plain and simple batch of peanut butter and chocolate chip scones thinking that it would be enough to satisfy my urge for a freshly baked new and interesting scone. They didn’t! When I don’t put my heart and sole in to something, if a previous idea lingers in my mind, the end result never lives up to my expectations and this was definitely one of those occasions. I wanted raspberry and peanut butter scones so I decided to go for it with a second bath.
I made the scone dough a little more pliable by including two instead of one flax eggs along with more almond milk. Also rather than going with peanut flour I added in some of my favourite peanut butter (Peanut Butter & Co. Smooth Operator!) to the mix; melt and stirred through the milk for maximum distribution! The peanut butter replaced the need for any coconut oil; or in the case of non vegan scones, straight up butter.
In went the chopped up dark chocolate (home made chips using Lindt 85% dark chocolate don’t you know!) with no hesitation. I went in with a plan and stuck to it. I divided the dough in two and formed two nice circles. On top of one went the raspberries, the larger ones chopped in half.
The second circle went on top and I fold in the edges….I knead it together and fold it a couple of times before reforming one larger thicker circle and slicing my six large scones. It was working out perfectly! The raspberries were buried in the dough but peaked out just nicely once I had the scones sitting on the baking tray. Sprinkled with a little sugar for a hit of sweetness in to the oven they went.
The moment of truth as I opened the oven door 15 minutes later…the scones looks gorgeous! Not a hint of blue/purple in sight. They rose beautifully and smelt divine. In comparison to the straight up peanut butter and chocolate chip ones that had turned out slightly anaemic (okay very anaemic looking) thanks to my having neglected to wash them with almond milk before baking these were just wonderful! I was super excited to dig in and I wasn’t disappointed!
Soft, crumbly, just enough peanut butter flavour and delicious bursts of fresh raspberry along with the dark chocolate…they got a hell of a lot of praise as I munched my way through. My mum was a fan too; though I’m not sure how anyone could not be on this occasion! The only suggestion she had was to use white chocolate chips with the raspberries…so the following morning as I dug in to round two I topped mine with a generous dollop of new to me white cashew butter which pretty much tastes like white chocolate..
Positively magical if I do say so myself! Freshly baked scones….it’s the way to go If you’ve nothing planned for your Saturday or Sunday morning breakfast this weekend whip up a batch of these, I promise they won’t fail to disappoint! if you can get your hands of Peanut Butter & Co. White Chocolate Wonderful it would make for an amazing topping I’m sure!
Peanut Butter Raspberry Chocolate Chip Scones
Servings – 6 large scones
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 240g (2 cups) wholegrain spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- 125ml (1/2 cup) almond milk
- 1/4 cup smooth creamy peanut butter (approx. 40g)
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1/4 cup (30g) coconut sugar (you could use brown sugar but this is a low GI option)
- 1/2 cup fresh raspberries
- 2 squares dark chocolate finely chopped (or 2 tbsp dark chocolate chips)
- Almond milk to brush
- 1 tsp sugar to sprinkle on top (optional)
- Preheat oven to 180C (350F).
- Whisk together water and flax and set to one side for 15 minutes.
- Meanwhile melt peanut butter in the microwave, heating it for 30 seconds – 1 minute depending on how runny it already is.
- Mix peanut butter with coconut sugar and milk before adding in flax egg.
- Combine flour with baking powder and baking soda. Add wet to dry and mix well to incorporate. Use your hands to bring the dough together and pick up any remaining flour in the bowl. Pour in dark chocolate and knead in to the dough.
- Place dough on a lightly floured surface, divide in two and form two 7 inch circles. Place raspberries on top, any larger ones sliced in half and place the other dough circle on top. Bring together at the edges and knead dough a little to form a ball once more. Flatten out to a 7 inch circle and slice in to 6 triangle shaped scones.
- Place each scone on a non stick baking tray, brush with a little almond milk and sprinkle with sugar if desired. Bake in the preheated oven for 15 minutes. Allow to cool on a wire rack.
- Delicious topped with your favourite nut butter or just as they are – especially when they’re still warm from the oven!