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raspberry chocolate scones

(1 rating)
Recipe by
Rachel Burbank
Yuba City, CA

got this recipe from Annie's eats

(1 rating)

Ingredients For raspberry chocolate scones

  • 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 lg
    egg, lightly beaten

How To Make raspberry chocolate scones

  • 1
    Preheat oven to 350. Place wire rack in middle of oven. Line a baking sheet with parchment paper
  • 2
    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.
  • 3
    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)
  • 4
    Bake for 18-20 minutes or until golden brown and toothpick comes out clean.

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