Dennis finally ate all of the blueberry crumb muffins so I had the task of coming up with another breakfast food. I came across this recipe for Raspberry Chocolate Chip scones and was intrigued. I've never made scones before but this had Dennis's favorite flavor combination so I couldn't resist.
I used frozen raspberries since fresh raspberries aren't really in season now. I think they worked out fine - it just made the dough really cold and I had to work quickly before they started to completely defrost.
I definitely don't think they turned out perfect. Dennis said the texture was good, though the outside was a bit chewy. I also didn't do the best job cutting them. I told him some are for when he's a little hungry and some are for when he's very hungry... So next time I'll definitely try to cut it in more even portions. But I don't think they turned out too bad for my first scone attempt.
Chocolate Chip Raspberry Scones (from Joy of Baking)
2 cups all purpose flour (I used ½ all-purpose, ½ white whole wheat)
1/3 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
2 ounces dark chocolate chunks or chips (about 1/3 cup)
3/4 cup fresh or frozen raspberries
1/2 cup plain yogurt
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten
Preheat oven to 375 degrees F 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 round and about 11/2 inches 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.
Makes 8 scones.