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!
- 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!