Raspberry Cookie Scones

Here goes our new recipe blog!

We just made these and are in Love! Raspberries are one of my favorite plants in the garden. They're wonderfully abundant, though they can take some work to keep tame. I am always thrilled to discuss garden tips and tricks but today I'm just going to share this recipe.

These treats are fluffy and flavorful and fairly healthy. Are they cookies, are they scones? Yes! Sort of. They're yummy, that's what matters. You don't need to grow your own raspberries. But you should freeze them (I semi froze them) to help keep them together while mixing, for the best flavor bursts.

Raspberry Cookie-Scones

Measure & mix dry ingredients:
1 1/4 cup wheat flour
1/2 tsp baking soda
1/8 tsp salt

Measure & mix wet ingredients:
1/2 cup sunflower oil
1/4 cup white sugar + blob of molasses
1/4 cup unsweetened apple sauce
1 egg
1/2 tsp vanilla

Mix dry & wet ingredients together. Do not overmix.

Fold in:
1/2 cup dark chocolate chips
1 cup raspberries (optional frozen)

On a cookie sheet, scoop ~2 Tbsp of batter each to make 12 cookie-scones. Bake at 350°F for 10-14 minutes, until they’re firm to the touch. Enjoy!

Tips

These treats are great reheated in an air fryer, try 375*F for 1 minute.

You can leave them out and uncovered for 2-3 days (if they last that long), or in the fridge in a container.

You can have A Little Treat anytime with this sparkling blackberry.