From the Kitchen of The Pearl of Seneca Lake B & B

 Dundee, New York



Raspberry and Chocolate Scones

(from The Joy of Scones)


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These scones are a favorite and one that I make more than other recipes. Guests express surprise when they bite into them and taste the chocolate chips and the raspberries. Just remember to handle the dough as little as possible.


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

tsp baking soda

tsp salt


6 tbsp butter

Cut butter into small pieces and add to flour mixture or pulse a few seconds

in food processor, being careful not to overmix and heat the flour mixture.



1/3 cup choc chips


Mix into flour mixture:

1 large egg, lightly beaten

cup plain yogurt

1 1/2 tsp vanilla


Knead the dough gently and form into circle about 7 in diameter. 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:



May be placed in refrigerator until ready to bake or baked immediately for 18-20 min until golden brown. So good!