Chocolate Raspberry Walnut Scones

Sunday’s breakfast included some delicious Chocolate Raspberry Walnut Scones!


Chocolate Raspberry Walnut Scones

vegetarian, vegan, dairy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 1 cup spelt flour
  • 1 cup oat flour
  • 1/4 cup sugar
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup canola oil
  • 1/4 cup chocolate chips (I used chopped up Ghirardelli Intense Dark Twilight Delight 72% Cacao squares)
  • 1 Tbsp chopped walnuts
  • 1/4 cup vanilla soy yogurt (I used Stonyfield O’Soy Vanilla)
  • 3 Tbsp plain soy milk (I used plain Silk)
  • 1 tsp vanilla extract
  • 2/3 cup frozen raspberries

Preheat oven to 375*F. Combine spelt flour,  oat flour, sugar, and salt in a large bowl. Add baking powder and baking soda. Stir to combine. Add oil and mix until crumbly, then add chocolate chips and walnuts. In a separate bowl whisk together yogurt, milk, and vanilla. Add wet mixture to dry and stir until moist. Carefully mix in frozen raspberries so as not to break them. On lightly floured counter turn dough into a 7-inch diameter circle and cut 6 wedges from it. Place wedges on baking sheet lined with parchment paper. Lightly brush tops of scones with remaining yogurt or soymilk and sprinkle with sugar. Bake for 20-22 minutes until lightly brown and firm to the touch. Remove scones and cool on cooling rack. Sprinkle with powdered sugar if desired.


Feel free to change up the ingredients to this recipe to add whatever berries, nuts, or chocolate you like! Because this is a wheat-free recipe, the scones tend to crumble a bit before putting them in the oven, so be extra careful keeping them together.

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