As Kaitlyn will attest I’m zealous about eating well. I make every effort to always buy organic foods, locally produced when possible. I do have a sweet tooth though, and to ensure that the sweet indulgences I occasionally enjoy are organic, I bake them myself from scratch.
My latest passion — chocolate raspberry scones.
I do think they are nutritious (see ingredients below), so I feel good about eating sweet goodies like these every now and then.
The ingredients include: organic unbleached Montana wheat pastry flour, organic locally-produced eggs, organic sugar, aluminum-free baking powder, cocoa powder, organic raspberries and (here’s my twist) chocolate almond milk.
Thus, no highly-processed items, no chemicals and no trans fats. If you don’t want the sugar then replace it with vanilla extract. I don’t mind the sugar, since sugar comprises a small fraction of my diet.
Ingredients (use organic if possible):
- 3 Cups unbleached pastry or white flour (oat flour works well too)
- 4 Tablespoons aluminum-free baking powder (why do they put aluminum in food anway?)
- 1/2 Cup (1 stick) butter
- 4 Tablespoons sugar
- 2 eggs mixed with chocolate almond milk to equal 1 Cup total
- 2 Tablespoons cocoa powder
- 1 Cup raspberries (or sub strawberries, blueberries, cranberries, chocolate chips, etc.)
Combine flour, sugar, cocoa powder and cocoa powder then cut in the butter until well-mixed.
In a measuring cup crack and mix the eggs then blend in the chocolate almond milk.
Add the wet ingredients into the dry ingredients, add the raspberries and mix just until the dough forms.
Place large spoonfuls of dough onto a greased cookie sheet and back for 15 minutes at 425° on the center rack.
Then try not to eat them all at once, because they are da bomb!