Chocolate Raspberry Scones

Chocolate Raspberry Scones

Directions: 25 minutes
Cook time: 15 minutes
Servings: 12 scones
Allergens: Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Laurianne Côté and Andrée-Anne Lachance, nutrition trainees

Ingredients

  • 310 ml (1 ¼ cup) frozen peas, cooked and drained
  • 125 ml (½ cup) milk (1%)
  • 375 ml (1 ½ cup) whole wheat flour
  • 180 ml (¾ cup) all-purpose flour
  • 80 ml (⅓ cup) sugar
  • 80 ml (⅓ cup) cocoa powder
  • 15 ml (1 Tbsp) baking powder
  • 1 ml (¼ tsp) salt
  • 80 ml (⅓ cup) soft non-hydrogenated margarine
  • 430 ml (1 ¾ cup) frozen raspberries, halved
  • 30 ml (2 Tbsp) whole wheat flour (for dusting)

Equipment

  • Baking sheet
  • Large bowl
  • Blender
  • Wooden spoon
  • Rolling pin (Optional)

Directions

  1. Place rack in middle position of oven and preheat to à 350°F (180°C).
  2. Grease a baking sheet.
  3. Place peas in a blender with about half the milk and reduce to a paste.  Set aside.
  4. Place flours, sugar, cocoa, baking power and salt in a large bowl and stir.
  5. Add margarine to dry ingredients.
  6. Cut in margarine with a pastry blender or fork until texture is like coarse meal.
  7. Add pea paste, remaining milk, and raspberries. Stir with a wooden spoon until smooth. Do not over stir.
  8. Shape dough into a circle on a floured work surface OR place it between two sheets of wax paper and flatten to a thickness of about 2 cm (¾″) using a rolling pin.
  9. Cut dough into 12 equal triangles using a knife. Work quickly.
  10. Place scones on baking sheet.
  11. Bake 15 minutes.
  12. Cool before serving at room temperature.