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!
Enjoy!
Melanie

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Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies. I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.

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