There is a little bread company/bakery near our house that I use to visit every now and then on my way to work. They made scruffins which I fell in love with the first time I tried them. Scruffins are somewhere between a scone and a muffin. These Raspberry Dark Chocolate Scuffins are soft, tender and light and made with PASCHA’s Organic Dark Chocolate.
2 c Natalie’s Gluten Free Flour Mix
1 T baking powder
1/2 t salt
1/3 c sugar
3/4 c half n half
1/4 c coconut oil (melt before measuring)
1 T vanilla
1 c fresh raspberries
1/2 PASCHA 70% CACAO bar, broken into chunks
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, combine sugar, half n half, coconut oil and vanilla. Mix well. Add flour mixture and stir just until combined.
4. Line cookie sheet with parchment paper. Drop about 1/3 c of batter onto cookie sheet, spacing 2 inches apart. Bake for 20 minutes or until toothpick comes out clean.
Easy and delicious!