Raspberry Dark Chocolate Scones
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6 scones
Sweet biscuit-like scones with tart raspberries and dark chocolate chips. This isn't really breakfast food but I won't judge if you would like to indulge.
  • 1 cup Bisquick gluten free variety mix
  • ¼ cup granulated sugar
  • 2 tablespoons vegan margarine
  • ⅔ cup unsweetened plain non-dairy milk
  • 1 teaspoon lemon juice
  • ¼ cup frozen raspberries
  • 2 tablespoons dark chocolate chips (vegan)
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
  2. In a measuring cup mix plain non-dairy milk with lemon juice. Let sit for a minute.
  3. In a bowl combine Bisquick and sugar. Cut in vegan margarine with a fork until pea-sized pieces remain. Add non-dairy milk and mix in until fully incorporated, without over mixing.
  4. Fold in frozen raspberries and chocolate chips.
  5. Scoop out by heaping tablespoonfuls into six equal mounds on the greased parchment. Flatten slightly with the back of the spoon.
  6. Bake in the preheated oven for 20-25 minutes until lightly golden browned.
Recipe by These Things I Love at http://thesethingsilove.com/2014/03/raspberry-dark-chocolate-scones/