We have fresh raspberries! Aren’t they beautiful? We’ve been standing in the garden, snacking on them right off the bush. But now they are coming in in larger numbers, so I went looking for a special way to use them. I’ve had scones on my “To Try List” so I wanted to see if there was a recipe for scones with raspberries.
I went to one of my favorite baking websites: Joy Of Baking. Sure enough, they had one with raspberries and chocolate. Mmm, I thought, that should make the perfect treat for an afternoon break.
They were easy to make – and eat. Normally with biscuits, I cut mine in half and spread a dab of butter on each side. That’s what I did with my first scone. I didn’t think it needed the butter, so my second scone I ate plain. It was yummy. My third scone I ate the next day with a salad for lunch. It was a bit drier the second day, but still delicious. Here’s the recipe: (Those are not my scones. See below for photo credit.)
Raspberry Chocolate Scones
Ingredients:
- 2 cups (260 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)
- 3/4 cup fresh or frozen raspberries
- 1/2 cup (120 ml) whole milk plain yogurt
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
Directions:
- 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) and raspberries. 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. Cut the dough into eight triangles. Place the scones on the baking sheet.
- 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 place on a wire rack.
My Notes:
This recipe made 8 good sized scones. It was very similar to biscuits. I’ve made lots of biscuits in my cooking career so I handled these the same way. That means handling it as little as possible. As soon as the ingredients came together, I put it on a floured surface. Then I kneaded it only a few times – maybe six or seven times turned over. Working biscuits and scones too much makes them chewy.
Photo Credit: I forgot to take a picture of my scones so I borrowed a picture from Betty Crocker for her Cherry Chocolate Scones. They look very similar to mine. That recipe, by the way, looks pretty good. It’s HERE.
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This post is linked to Weekend Cooking, a weekly feature at Beth Fish Reads. Click the button below and it will take you there.
This post is also linked to Whip Up Something New at Gnoe’s Grassland.
