A few months ago, I bought a cookbook for kids put out by the Mayo Clinic.  Gracen loves flipping through the recipes and selecting new “projects” for us to try, and without fail, if I ask her what she thinks we should have for dinner, she’ll respond with, “Just a minute, Mama.  Grae Grae checks recipes!”  She’s had the book open to a recipe for chocolate raspberry scones for a couple of days now, so today we finally got around to whipping up our version of the recipe.

We went all out and used butter (I always replace butter and margarine with grapeseed or olive oil), but I justified it with the fact that it was organic butter and it was a pretty small amount. I just didn’t know if scones would have the proper texture without it.  Though they aren’t very sweet {at all}, I’m happy to say that they are moist, tender, and perfect when paired with jam.

Here are our ingredients… Whole wheat flour, plain organic yogurt, baking soda, baking powder, organic butter, honey, frozen raspberries, vanilla, and a lemon.

We started by combining the dry ingredients.

Then we added the butter and cut it into the flour mixture with a fork because I could not for the life of me find my pastry cutter (perhaps I owned one in Kuwait, but not in Canada? Hmmm…)

Next, we added the frozen raspberries and lemon zest into the dry mixture and gently stirred them in. 

Then, in a separate bowl, we mixed the yogurt, honey, lemon juice, and vanilla together.

Grae then poured the wet mixture into the dry mixture and gently stirred it until just combined.

Afterwards, we plopped in onto a piece of parchment paper, kneaded the dough a few times, and shaped it into a circle about an inch thick.

Our dough was pretty sticky at this point, and probably could have used a little extra flour, but we just went with it and cut it up into triangles.

Then we carefully moved the scones onto a parchment-lined sheet, and popped them in the oven to bake.

Voila!  A delicious homemade snack or breakfast.

Wholewheat Raspberry Scones

• 2 cups of wholewheat flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of baking soda

• 1/3 cup of organic butter

• 1/2 cup of frozen raspberries
• zest of 1 lemon

• 1 cup of plain organic yogurt
• 2 tablespoons of honey (more if you prefer a sweet scone)
• 1 teaspoon of pure vanilla
• juice of 1 lemon

Preheat oven to 350 degrees.  Mix dry ingredients well.  Using a fork or pastry blender, cut in the butter.  Add the raspberries and lemon zest and stir gently.

In a separate bowl, mix the wet ingredients together.

Add the wet ingredients to the dry ingredients and stir until just barely combined.  Spill dough out onto a countertop and knead it a few times.  Shape it into a circle that is approximately an inch thick.  Using a sharp knife, cut the circle into triangles, as you would a pizza.  

Gently place the wedges onto a parchment-lined baking sheet and bake for approximately 12 – 14 minutes.

Allow to cool and serve.

Enjoy!