I have made this a few times already and lovedthem each time we have them. Breakfast food is my favorite thing to eat as well as make. I try to make something different each morning of the week so my kids don't get bored. During the school year I am limited by time to what I can make, so during the summer we try a lot of different recipes because who cares if we eat at 11:00!
This recipe is quick and easy and a wonderful way to use up all those yummy raspberries. We always end up with extras and they warm up nicely the next morning. Yummy!
Raspberry Chocolate Scones
adapted from www.annies-eats.com
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
1/4 cup buttermilk
1 ½ tsp. vanilla extract
1 large egg, lightly beaten
For egg wash:
1 large egg, lightly beaten
1 tbsp. milk or cream
Directions:
Preheat oven to 375° 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, buttermilk, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. If the dough seems a little dry, add a little more buttermilk to reach the right consistency. 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 (a pizza cutter works great). 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.
Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
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
1/4 cup buttermilk
1 ½ tsp. vanilla extract
1 large egg, lightly beaten
For egg wash:
1 large egg, lightly beaten
1 tbsp. milk or cream
Directions:
Preheat oven to 375° 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, buttermilk, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. If the dough seems a little dry, add a little more buttermilk to reach the right consistency. 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 (a pizza cutter works great). 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.
Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
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