Whole Wheat Chocolate Raspberry Scones

14 Dec

Carbohydrates are a funny thing.

People are scared of them for some reason. It’s true…most people eat too many of the wrong kind. Some people are carb junkies. Some like to cut them out of their diet completely. I realize this next statement will make me sound like the world’s biggest hypocrite since I am currently on a crazy 6 pack challenge diet involving unreasonably low amounts of carbohydrates and yummy foods…..but….

Carbs are GOOD! Embrace them!

It’s all about balance and making the right choices. I made the right choice in making these scones. They have spelt and whole wheat flour in them. They also have raspberry jam and grated chocolate. These are all the right choices. Aren’t they? Balanced choices. Well. In my books they are.

I made little scone sandwiches. Two rounds of dough, with the jam and chocolate in between.

Press the two rounds together, brush with butter and sprinkle with brown sugar.

Divide into triangles.

Bake those guys.

Eat those guys. In moderation. But enjoy the miracle that is a carb. The miracle of a balanced carb; halfway between a naughty carb and a healthy one.

Too many naughty carbs: a bad thing.

Too many healthy carbs: depression.

No carbs: suicide; don’t do it!!

Remember that.

Whole Wheat Chocolate Raspberry Scones
adapted from Good to the Grain

1 cup plus 2 tablespoons whole wheat flour

1 cup spelt flour

1/4 cup dark brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 teaspoon kosher salt

1/2 cold unsalted butter (1 stick)

1/2 cup buttermilk

1 egg

1/2 cup raspberry jam

grated chocolate…to taste.

1 tablespoon unsalted butter

1 tablespoon dark brown sugar

Preheat the oven to 350 F, and place a rack in the center of the oven.  Rub a baking sheet lightly with butter.  Sift the dry ingredients, flour through salt, into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into 1/2 inch pieces and add them to the try mixture.  Using your hands, toss the dry mixture with the butter until it is thoroughly coated. Starting from the back of the bowl and working forward, pinch the pieces of butter between your fingers breaking it into smaller bits.  Continue rubbing until the butter is about the sizes of peas.  Be sure to do this as quickly as possible in order for the butter to stay cold.

In a small bowl, whisk together the buttermilk and egg until thoroughly combined.  Scrape the buttermilk and egg into the dry mixture, and mix until barley combined.  Use a spatula to transfer the dough onto a well-floured surface.  If the dough is too sticky to handle dust it with flour and fold it together a few times.  Divide the dough into 2 equal size pieces.  Flour your hands and pat each piece of dough into a disk about 1/2 inch thick and approximately the same size.

Cover one disk with the jam and chocolate. Place the other disk on top of the jam and press down gently so that the dough settles into the jam. Brush the dough lightly with melted butter and sprinkle with sugar.  Use a sharp knife to slice the circle into wedges, like a pie.  Carefully place the wedges on the prepared baking sheet, leaving a couple inches between them.

Bake the scones for 20-25 minutes, rotating the sheets halfway through.  They are ready when their tops are golden brown and some of the jam has bubbled over onto the pan.  To keep the scones from sticking to the pan, slide a thin spatula underneath them while they’re still warm and move them to a baking rack.  The scones are best eaten warm from the oven or later that same day.


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