Dark Chocolate and Raspberry Scones

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Hello? Is it me you’re looking for? Thank you, Lionel Ritchie, for inspiring my intro to this post after an extended hiatus. My sincerest apologies. I started a new job, moved to a new apartment, had general summertime things to do (ahem, laziness), but now I have returned. You may not have been looking for me, but your breakfast routine has been looking for this recipe.


I cannot understand someone who says, “Oh, I don’t eat breakfast.” If I don’t eat something within an hour or two of waking, a bad case of the Hangries sets in. I would be useless at work, unable to think about anything other than my pounding headache and desire for scrambled eggs and toast. Research has demonstrated the importance of a balanced breakfast, especially for weight loss/maintenance. As an intern working with diabetic and weight loss clients, one of the first things we stressed was eating something in the morning to wake up your metabolism and avoid binging on unhealthy foods later in the day. It really is true that breakfast is the most important meal of the day.


Homemade scones may not be the best solution for current non-breakfast eaters. A piece of toast and a hardboiled egg is a tad more feasible for someone venturing into the wonderful world of breakfast. For those of you looking to elevate your breakfast routine, I think this scone recipe could be the answer. The first line under “About Biscuits and Scones” in Joy of Cooking says, “So little effort, so good a result.” It’s true, these scones take almost no time.

whole wheat flour

A classic scone often has heavy cream, however this recipe is a little lighter, using buttermilk instead. Another healthier modification is the use of whole wheat flour. Scones were originally made with oats and baked on a griddle, but the modern version is flour-based. This recipe uses both whole wheat and all-purpose flour (and oats—a whole grain!). Whole wheat flour can be a tricky beast when baking. It is nutritionally superior to all-purpose flour, as it is milled from the entire wheat kernel, however it can result in a less-than-desirable product, especially in a delicate pastry. Products made from whole wheat flour are typically heavier and denser. A scone, though, is pretty robust and can handle the whole wheat flour.


The whole grains in this recipe add more fiber, something many of us don’t get enough of. To further elevate the health status of these scones, I added fresh raspberries. They provide a natural sweetness and create a pretty pink tinge to the scones, as well as being high in antioxidants, vitamins, and minerals. And the dark chocolate? Well, who doesn’t want a little decadence to start their day? These scones will keep at room temperature for a few days, or you can make them ahead and freeze them. If you’re having one for breakfast, I would round out your meal with a hardboiled egg and a glass of milk. No more feeling hangry!


*this recipe is adapted from this New York Times article

Ingredients (makes 12 small scones)

  • 1 ¼ cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/3 cup oatmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter
  • ½ cup buttermilk
  • 6 ounces fresh raspberries
  • ½ cup dark chocolate chips


Preheat oven to 400° F and line a baking sheet with parchment paper.

In a medium bowl (or stand mixer if available), combine the whole wheat flour, all-purpose flour, oatmeal, baking powder, baking soda, brown sugar, and salt.

If using a stand mixer, add butter and beat on low until just incorporated. You can also use a hand mixer here, or do it the old-fashioned way and cut it in by hand. Just don’t over-mix!

Add the buttermilk, raspberries, and chocolate chips and mix until incorporated. Note: my dough was wetter than I expected due to the juiciness of the raspberries, but the scones still turned out tasty with a nice crumb.

On a lightly floured surface, form the dough into a rectangle, and then cut in half length-wise, then into thirds to form 6 squares. Cut each square on the diagonal to form 12 scones. I used a pizza cutter here, which worked great. Transfer to your baking sheet and bake until lightly browned, ~12-15 minutes.


  • 180 calories
  • 4 g protein
  • 27 g carbohydrate
  • 3 g fiber
  • 7 g fat
  • 244 mg sodium