Whole Wheat Raspberry Scones

Active time: 20 minutes | Bake time: 24 minutes | Yield: 8-12 (depending on your method of dividing the scones)

When I started working as a night shift nurse, I really struggled with balancing my schedule on my days off and figuring out when I wanted to eat and what to eat. I never wanted to eat heavy meals in the middle of the night, so I started making light snacks for myself, like scones. I started by making a recipe that my mom cut out of a magazine and the more I made it, the more I made alterations here and there to perfect the recipe. One of those alterations was adding whole wheat flour to make it less of a guilty snack. I am certainly no nutritionist, but pairing this with some veggies & fruit made this an ideal guilt-free middle of the night snack for my night-shift self.

Ingredients:

• 120g (1 cup) all purpose flour

• 200g (1 ¾ cup) whole wheat flour

• 50g (¼ cup) granulated sugar

• ½ tsp salt

• 2 ¼ tsp baking powder

• 6 tbsp cold unsalted butter, cubed

• ½ cup heavy whipping cream, plus more for topping

• 61g (¼ cup) light sour cream

• 2 large eggs

• 2 tsp vanilla bean paste (or vanilla extract)

• 125g (1 cup) frozen raspberries, slightly thawed

• 120g (¾ cup) dark chocolate chips

• Coarse sugar

Directions:

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Take raspberries out of the freezer to start to warm up.

2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.

3. Add the cold cubed butter and using a cutter or your hands, work the butter into the flour mixture until it is the consistency of lightly damp sand.

4. In a separate small bowl, whisk together the heavy cream, sour cream, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and use a spatula to mix together until mostly incorporated, still some flour visible.

5. Add raspberries and chocolate chips into the dough and fold in gently. It is important to avoid overmixing the batter, as it will lose the classic fluffy texture that scones should have.

6. Lightly flour a clean work surface and turn the dough out onto the surface. Gently shape it into an 8-inch disc and cut into 8 wedges (like a pizza) using a sharp knife. Transfer wedges to your prepared baking sheet, spaced out with 2 inches in between each scone.

   1. Alternatively, you can save yourself the mess and use an ice cream scoop to scoop dollops of the batter onto your prepared baking sheet. I prefer this method as it is much quicker and leaves less of a mess.

7. Brush each scone with a coating of heavy cream, then sprinkle coarse sugar on top to add a nice crunch to the baked scones.

8. Bake for 22-25 minutes, until the scones are lightly browned.

9. Cool on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.