Name: Raspberry Chocolate Chip Scones
Yield: 4 servings
Ingredients: 1 stick (4 ounces) cold unsalted butter; 2 cups whole wheat flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon Maldon sea salt; 1/3 cup firmly packed dark brown sugar, or 1/2 cup coconut sugar; 1/2 cup dark chocolate chips; 1 cup organic plain whole-milk kefir; 1/2 pint raspberries

Eight triangular raspberry chocolate chip scones lined up.

Photo by Jennifer Davick

Meet my version of an energy bar. About 30 minutes before a workout, I’ll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

Recipe notes

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