Raspberry Dark Chocolate Scruffins

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!

This recipe has been shared at these great blog parties, which are full recipes and ideas:
Vegetarian Mama’s Gluten Free Fridays
Cybele Pascal’s Allergy Friendly Fridays


Add Yours
  1. 1
    Cindy Gordon

    Hi friend! Your scones look amazing!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from vegetarianmamma.com

  2. 2

    So I'm making these delicious scruffins right now :). I didn't have any half and half on hand so I used almond milk instead. The directions didn't include adding the chocolate and raspberries so I just folded them in at the end. And instead of dropping them onto a cookie sheet I used cupcake liners and dropped a smaller amount in them prob more around 1/4 cup.

    -They turned out fantastically! Next time I'll try the original recipe!

Comments are closed.