Raspberry Chocolate Chip Scones Don’t be scared of the spelt flour. It is really easy to work with and it does not make the scones taste different than regular flour.


  • 2 cups spelt
  • ¼ cup sugar
  • ½ tsp salt
  • 2tsp baking powder
  • ½ tsp baking soda
  • ¼ cup canola oil
  • ¼ cup non fat or soy milk
  • ¼ cup non fat vanilla yogurt
  • 1 tsp pure vanilla extract
  • 2/3 cup frozen raspberries
  • 1-2 tsp milk (for brushing scones)
  • 1-2 tsp sugar (for garnish)
  • ¼ cup chocolate chips (optional)



Preheat oven 375

Combine flour, sugar and salt and stir

Add oil and mix with spoon, stir in chocolate chips

In a separate bowl combine milk, yogurt and vanilla. Whisk them together.

Add wet mixture to dry and add raspberries (make sure you take them directly from the freezer)

Stir until dough is sticky

On a lightly floured surface shape the dough into a circle about 7 in diameter and ¾ inch thick. Cut into 6 wedges.

Transfer to a baking sheet and brush the tops of the scones with the yogurt and sugar.

Bake for 19-22 minutes

Remove from the oven and let cool


Enjoy with a nice non fat cappuccino.