raspberry chocolate scones

Rachel Burbank


got this recipe from Annie's eats

pinch tips: Perfect Bacon Every Time




2 c
all purpose flour
1/3 c
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
6 Tbsp
butter, unsalted, cold and cut into pieces
1/2 c
dark or white chocolate chunks
3/4 c
fresh or frozen raspberries
1/2 c
vanilla yogurt
1 1/2 tsp
vanilla extract
1 large
egg, lightly beaten

Directions Step-By-Step

Preheat oven to 350. Place wire rack in middle of oven. Line a baking sheet with parchment paper
In large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Cut the butter into small pieces and blend into flour mixture with a pastry blender or 2 knifes. The mixture should look like coarse crumbles. Stir in chocolate chunks and raspberries. In a small bowl whisk together yogurt, vanilla and egg. Add this to flour mixture and stir until dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently 4 or 5 times and then pat, or roll dough into a circle about 7 inches round. Cut the dough into 8 triangles. Place scones on baking sheet. Brush top of scone with egg wash (1 well beaten egg mixed with 1 tbsp milk)
Bake for 18-20 minutes or until golden brown and toothpick comes out clean.

About this Recipe