raspberry chocolate chip sourdough scones

blue jays not seen since

last spring empty the feeder

in one afternoon

12 servings, 375 calories

1 c wheat chef, 1 stick room temperature vegan butter, 2 c thawed frozen raspberries & liquid, 4 c white whole wheat flour, 1 t kosher salt, 1 c mini chocolate chips, 1/2 c maple syrup

chop together with pastry cutter, rest 20 minutes, form ball, make balls on silpat-covered stone, rest 30 minutes, 425 F, 20 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s