Raspberry Chocolate Scones
3 cups (280 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (75 grams) unsalted butter, cold and cut into pieces
2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)
1/2 cup (120 ml) whole milk plain yogurt
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten
Fresh raspberries (about 1 cup)
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk or cream
3 cups (280 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (75 grams) unsalted butter, cold and cut into pieces
2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)
1/2 cup (120 ml) whole milk plain yogurt
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten
Fresh raspberries (about 1 cup)
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk or cream
Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend
into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks
(chips). In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir
just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is
about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Using a 1 1/2 inch (4 cm) round cookie cutter, cut the dough
into rounds. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and
brush the tops of the scones with this mixture. Place about 4 fresh raspberries on the top of each scone and then sprinkle with
granulated white sugar.
Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from
oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place
them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden
brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes about 12 - 1 1/2 inch (4 cm) scones.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend
into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks
(chips). In a small measuring cup whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir
just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is
about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Using a 1 1/2 inch (4 cm) round cookie cutter, cut the dough
into rounds. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and
brush the tops of the scones with this mixture. Place about 4 fresh raspberries on the top of each scone and then sprinkle with
granulated white sugar.
Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from
oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place
them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden
brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Makes about 12 - 1 1/2 inch (4 cm) scones.
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