6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
3/4 cup fresh raspberries
1 to 2 tablespoons granulated cane sugar, for sprinkling
How to Make It
Preheat the oven to 375°. Line a small baking sheet with parchment paper. Place 1 tablespoon of chia seeds with 3 tablespoons of water in a bowl, add the coconut milk and lemon juice and stir to combine. Set aside.
In a large bowl, whisk the flours, sugar, baking powder, salt and lemon zest. Make a well in the center of the dry ingredients, add the cubed butter, and pour in the chia seed coconut milk mixture. Fold ingredients together just until they barely come together. Transfer dough to a floured work surface and gently fold in the raspberries. Knead a few times just until berries come together into the dough. There may be a loose berry or two, reserve them. Form a disk with the dough, dust it with flour, and roll it to out to a 1-inch thickness. If there are a few stray raspberries remaining, gently press them into the top of the dough. Using a 2-inch cookie cutter, dipped in all purpose flour, cut the scones and place them on the lined baking sheet. Pinch together the scraps and lightly re-roll and repeat the process once more for a few more scones.
Mix the remaining 1 1/2 teaspoons of chia seeds with one tablespoon of water. With a pastry brush, lightly brush the tops of each scone with the chia gel and sprinkle with granulated sugar.
Bake the scones for 15-20 minutes until they are lightly golden. Let them cool slightly on a wire rack. Serve warm or at room temperature.
The scones can be stored in an airtight container overnight.
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