From the Kitchen of The
Raspberry and Chocolate Scones
(from The Joy
of Scones)
Preheat oven to 375 deg. Grease a baking sheet, use parchment paper or Silpat liner.
In large bowl or food processor add:
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
6 tbsp butter
Cut butter into small pieces into flour mixture or pulse a few
seconds in food processor, being careful not to overmix and heat the flour mixture.
Add:
1/3 cup choc chips
Mix into flour mixture:
½ cup plain yogurt
1 1/2 tsp vanilla
Knead the dough gently and form into circle about 7” round. Cut into rounds or triangles. Place on baking sheet.
Brush with:
1 large egg, lightly beaten
1 tbsp milk or cream
Top with:
1 cup fresh or frozen raspberries (about 3-4 per scone)
Sprinkle with:
Sugar
May be placed in refrigerator until ready to bake or baked immediately for 18-20 min until golden brown. So good!