Chocolate Raspberry Scone Recipe
For Breakfast or Brunch
This Chocolate Raspberry Scone Recipe combines the tangy sweet fruit flavour of raspberries with the intense flavour of chocolate to create an amazing scone. For the chocolate you can use chocolate chips or dark chocolate chunks made from cutting up a favourite type of chocolate bar. The latter gives the scones more texture. Fresh raspberries work the best in scones as they do not "bleed" into the batter as much, however if you only have frozen berries to use, that works fine. If using frozen raspberries, do not thaw them before using them and try not to handle the batter too much unnecessarily (so as not to crush the berries too much). The baking time may also need to be extended slightly if you are using frozen raspberries.
Ingredients2 cups all purpose flour
1/3 cup granulated sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
6 tbsps. butter, unsalted, cold, cut into pieces
2 ozs. dark chocolate chunks or chips
3/4 cup fresh or frozen raspberries
1/2 cup plain yogurt
1 tsp. vanilla extract
l large egg, lightly beaten Directions In a large bowl, whisk together the flour, sugar, baking soda and the salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or fork, until the mixture resembles coarse crumbs. Stir in the chocolate and the raspberries. In a small bowl, whisk together the yogurt, vanilla extract, and the egg. Add the above mixture to the flour mixture and stir just until the dough comes together. Do not over mix. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat, or roll into a round shape that is about 6 - 7 inches round and 1 1/2 inches thick. Cut the dough into 8 triangles. Place the scones on a baking sheet lined with parchment paper. Bake at 375° F (on the middle oven rack), for about 18 - 20 minutes, or until golden brown, and a toothpick inserted near the center comes out clean. Allow scones to cool before serving. *Note - If you want the tops of the scones to be crispy, then sprinkle them with powdered or icing sugar, and place them under the broiler in the oven, for just a few seconds, turning the pan as necessary. Take them out when the sugar has melted and turned golden brown. Be careful not to leave them unattended because they will burn very quickly! Makes approx. 8 Raspberry Scones. Enjoy this Chocolate Raspberry Scone Recipe!
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