Raspberry Chocolate Scones

These I also made fresh this morning and even baked one of them without any freezer time at all. The good news is that I think freezing the scones (at least overnight) works just fine, no worries. This scone was also among my favorites-- I think the fresh juicy raspberries just do it for me, and since the chocolate adds a contrasting flavor, I am happy. I would have to make it again and sample it all by itself though to offer suggestions on how to improve. Definitely a scone that tastes like a treat! I omitted the egg wash and just brushed the top of the scone with a little half-and-half and sprinkled on some turbinado sugar, which was just fine.

From the Joy of Eating by way of Annie's Eats:

http://annies-eats.net/2007/07/10/raspberry-chocolate-scones/

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

6 tbsp. unsalted butter, cold and cut into pieces

~1/2 cup dark chocolate chunks or chips

¾ cup fresh or frozen raspberries

½ cup plain or vanilla yogurt

1 ½ tsp. vanilla extract

1 large egg, lightly beaten

For egg wash:

1 large egg, lightly beaten

1 tbsp. milk or cream

Directions:

1. Preheat oven to 375° F and place rack in middle of oven. Line a baking sheet with parchment paper.

2. 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.

3. 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. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. (Again, I just pressed it into a floured a pie plate and cut that into 8 pieces, I think this is the easiest way!)

4. Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.