Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on Facebook0

From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

Raspberry and Chocolate Scones

Return to Food and Recipes Page
Return to Home Page

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.

Raspberry and Chocloate Scone Recipe

Preheat oven to 375 deg.   Grease a baking sheet, use parchment paper or Silpat liner.

In a large bowl or food processor add:
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Add:
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.

Add:
1/3 cup choc chips

Mix into flour mixture:
1 large egg, lightly beaten
½ cup plain yogurt
1½ tsp vanilla

Knead the dough gently and form into a 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:
Sugar

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