Raspberry Chocolate Scones

Raspberry Chocolate Scones

(Photo updated April 4, 2015)

Lately, I have been on a serious breakfast kick. We have even eaten it for dinner once this week! Those are my favorite nights.. I want to eat like four breakfasts before 8 am. My hunger might be contributing to the fact that I have been good lately and getting up early to work out. In result, I have been making different breakfast foods like crazy.

It's amazing how sometimes, food can look so ugly, but taste so amazing! You just have to remind yourself to not judge a book by its cover. These scones definitely fit the bill. They are buttery, chocolatey and addicting. Seriously, I am pretty sure that I had three the morning I made them. And shared one with my son. And then another one in the afternoon. And it felt good. And then I realized that the scones were definitely a negative against my work out. But it was so worth it.

These scones also freeze well. I make the dough up as directed, cut them into triangles, then individually wrap them with plastic wrap and freeze in a large freezer bag. When ready to consume, take straight from the freezer into the oven, and add a few more minutes onto the baking time.


Raspberry Chocolate Sones

Yield: 8-10 scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, cold and cut into pieces
  • 1/2 cup chocolate chunks or chips
  • 3/4 cup fresh or frozen raspberries
  • 1/2 cup yogurt or buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, lightly beaten

For egg wash

  • 1 large egg, lightly beaten
  • 1 Tablespoon milk or cream

Directions

Preheat the oven to 375ΒΊF. Line a baking sheet with parchment paper or silpat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or two knives, until the mixture looks like coarse crumbs. Stir in the chocolate chunks or chips and raspberries.

In a small measuring cup, whisk together the yogurt or buttermilk, vanilla extract and egg. Add this mixture to the flour and stir just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat the into a 7-inch circle about 1 1/2 inches thick. Cut the dough into a eight triangles. (Alternatively, cut into 3-4 inch rounds.) Place the scones on the prepared baking sheet. Whisk together the egg and cream or milk to create the egg wash. Gently and lightly brush the egg wash on the top of the scones.

Bake for about 18-20 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Source: Annie's Eats