Raspberry chocolate chunk scones are pillowy soft and crumbly; filled with plump raspberries and topped with wedges of chocolate.
I love these scone recipes because they are so easy and quick but of course they are yummy too.
Chocolate and raspberry are a classic pairing. This is my favorite scone recipe yet!
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Standard flours versus Low carb flours
When making a “normal” scone recipe, it will always yield the best product to have cold butter and cut it into the flour as you would to make pie crust or biscuits.
Working with low carb flours is much different than using a wheat-based flour. Low carb flours tend to need more fat incorporated into them or they will often yield a dry product. Melting the butter to make scones provides them with a soft and crumbly texture.
How to make Raspberry Chocolate Chunk Scones
Weigh or measure the butter and microwave until just melted, set aside.
In a large bowl, sift the almond flour, coconut flour, whey protein powder and salt together. Add the butter and mix well, coating the flour mixture well.
In a separate small bowl, whisk the egg and heavy cream together and add to the flour mixture. Fold in the raspberries.
It is your choice on how you like your scones cut. If making for myself, the quickest and easiest method is to use a bench scraper and cut in half, then diagonal twice, creating 6 sections. Another method is to use a biscuit cutter and cut into rounds.
After cutting the dough, break up about one ounce of your favorite sugar free chocolate bar into pieces. My favorites to use for this recipe are Lilly’s dark chocolate bars or
If cutting scones into six pieces, each one will approximately contain 321 calories, 25.3 grams of fat, 7.4 grams of protein, and 9.1 net carbs. If cutting into 8 pieces, each scone will approximately contain 240 calories, 18.9 grams of fat, 5.6 grams of protein, and 6.9 net carbs. Your feedback is important to me! I would LOVE to hear if you have made this recipe by leaving a comment and rating in the area below the recipe block. You can also share a photo and tag @hungerforspice on Instagram and hashtag it #hungerforspice. Join my free email list! You’ll receive the lastest email each week with the latest recipe. Looking for more great recipes? Check out blueberry bagels and berry bread pudding.Raspberry Chocolate Chunk Scone Nutrition
Raspberry Chocolate Chunk Scones
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Total Time: 27-30 minutes
- Yield: 6 Scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Raspberry chocolate chunk scones are pillowy soft and crumbly; filled with plump raspberries and topped with wedges of chocolate.
Ingredients
1 1/2 cups or 135 grams almond flour plus more for dusting
1/4 cup or 20 grams coconut flour
2 Tablespoons or 10 grams vanilla whey protein powder
1 1/2 tsp baking powder
1/3 cup or 40 grams Swerve confectioners
1/4 teaspoon kosher salt
1 egg or 45 grams
1/4 cup or 65 grams heavy cream
2 Tablespoons or 30 grams butter, melted and slightly cooled
1/2 cup or 60 grams whole raspberries
1 ounce sugar free chocolate bar, broken up
Instructions
Set oven to 350°
Weigh or measure the butter and microwave until just melted, set aside.
In a large bowl, sift the almond flour, coconut flour, whey protein powder and salt together. Add the butter and mix well, coating the flour mixture well.
In a separate small bowl, whisk the egg and heavy cream together and add to the flour mixture. Fold in the raspberries.
Cut dough into desired shapes.
Break up the sugar free chocolate bar into pieces and gently press into the top of the scone until it is level with the dough.
Bake for 17-20 minutes.
Remove the pan from the oven and cool on a wire rack. Allow the scones to cool slightly before handling.
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