Some of you might be aware that over the last few years I have been on a journey to refocus our health and our lifestyle. We have spent the last 8 months eating a clean and mostly gluten-free, low-carb diet. This diet has been explicitly free of chemicals, dyes, fillers, sugar, sweeteners, and perservitives. It has not been easy, however it has been worth it!
We focus most of our meals around protein, add in fresh veggies, and season with herbs, spices, and the freshest ingredients possible. I focus most of my shopping time in spotss like Trader Joe’s, Whole Foods, and the permiter of my localy owned market. With the arrival of summer, most of my produce has come from the abundance of farm stands. That is where this recipe came about.
While we have been focusing on a gluten-free and low-carb diet, I had some local raspberries that needed to be used up as well as the celebration of a birthday at my husband’s workplace. While his co-workers are not all maintaining the same lifestyle, they have been amazed at our transformation and have each adopted changes into their lifestyles as well. As in many work places, treats for holidays and birthdays are common. I decided to tweak a recipe to include heathlier ingredients with an eaven tastier outcome.
2 cups organic flour, with extra for surface flouring (Feel free to use whole wheat)
1/3 cup organic sugar or agave
1 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon salt
1/4 tsp nutmeg
1 stick of organic unsalted butter (8 tablespoons), frozen
1 cup fresh rasperries (or fruit of choice)
1/2 cup Fage Greek yogurt
1 large organic egg
1/2 cup of high end white chocolate chips
Serves 8 (thought these scones are large and coupld be cut smaller feeding 10-12)
1. Place oven rack to middle position and preheat oven to 400* F.
2. In a mixer or food processor mix flour, 1/3 cup sugar or agave, baking powder, baking soda, salt, and nutmeg. Grate butter into flour using a box grater or food processing grate attachment. Mix or pulse together once butter is added (If using processor, move to mixer now). Add in raspberries and white chocolate chips and mix until the fruit reaches your preferred consistancy. I prefer the raspberries to be throughout my dough.
3. In a measuring cup mix Greek yogurt and egg until spooth. Add to mixing bowl with paddle set on low. Mix until dough becomes a ball, add extra flour if mixture is too sticky.
4. Place on a lightly floured surface and pat into an 8 inch circle, about 1″ thick. Sprinkle with sugar, if you’d like. Use a sharp knife and cut into 8 triangles (10-12 if you’de prefer smaller servings) andplace on a parchment lined baking sheet about 1 inch apart. Bake until goldent brown, about 15-17 minutes. Allow to cool at least 10 minutes. Serve warm or at room temperature.