Expert Opinion

Easter-themed raspberry and chocolate scones

Passionate about preparing delicious and nutritious meals for tiny tummies, Amie has shared her favourite Easter-themed recipe – raspberry and chocolate scones with Nature One Dairy.
Easter is one of my favourite times of year – spending time with family, helping your children spot the Easter bunny, and of course, chocolate!

However, I’m always on the lookout for something a bit more substantial for my children that still hits that sweet spot they crave over the long weekend.

These raspberry and chocolate scones have been a go-to in my household for years, and is the perfect treat for bub’s aged one and over (once chewing has developed)!

Plus, the spelt flour, raspberries and cacao makes them that little bit healthier!

Easter-themed raspberry and chocolate scones

Makes 12

  • 1 1/2 cups spelt flour
  • 1 1/2 cups self raising flour
  • 2 tsps baking powder
  • 1 tbsp cacao or cocoa powder
  • 1 cup shredded coconut
  • 1 cup raspberries or cherries, pitted
  • 200g dark (minimum 70% cocoa solids) chocolate, roughly chopped (optional) 
  • 300ml pure cream
  • 165ml mineral water


Preheat the oven to 190 C and line the base of a baking tray with baking paper.

Combine all the dry ingredients in a large bowl and stir through cherries, chocolate, cream and mineral water until the mixture comes together. Be careful not to over mix the dough!

Pour the dough onto a bench top, gently patting it evenly into a circle – about 7cm in thickness. Using a 5cm diameter round cutter, cut out 12 circles. Place these onto a baking tray 1-2cm apart. 

Bake for 18 minutes. Remove from the oven and serve with whipped cream, extra raspberries, cherries and grated chocolate.

Tip: substitute leftover Easter egg chocolate for the dark chocolate! 

About the author

A beautiful visual content creator, Amie is also an Author of two children’s recipe books, Baby Pip Eats & Little Pip Eats, and also holds a B.Sc. in Food Science and Nutrition. Amie has over 15 years of experience as a food technologist for some of the world’s largest consumer goods companies and has also worked as a freelance food stylist and recipe writer for magazines, including the Australian Women’s Weekly, Gourmet Traveller and Good Taste
A career highlight for Amie was having the ability to use her varied talents internationally, working as a Food consultant in the USA with food retailers; WholeFoods, Trader Joes and Giant Eagle. On large scale labelling system implementation in accordance with the FDA and USDA regulation nutrition updates for 2020.
More recently, Amie has been involved in managing multiple small and large corporate food projects with more of an ethical purpose, including; Patagonia Provisions range, Cobram Estate, and a small Indigenous food based social enterprise start up.
Amie continues to use her Instagram feed as a means to inspire families to plate up healthy, economical and simple seasonal fare that everyone can enjoy.