This recipe has been a favorite for a few years. I put it up on my first cooking blog quite a while back, but I’ll re-post it here.
Chocolate chunks. Raspberries. Sweet glaze. Dense, moist scones. How can you go wrong?
Chocolate Raspberry Scones
1/3 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, cold and cut into pieces
2 ounces dark chocolate, chopped, or Nestle chunks
3/4 C fresh or frozen raspberries
1/2 C plain yogurt
1 1/2 tsp pure vanilla extract
1 large egg, lightly beaten
Preheat oven to 375. Whisk or sift the dry ingredients together, then cut in the butter until it looks like coarse crumbs, letting some of the butter remain in small pieces. Mix in chocolate and raspberries gently. The raspberries with mush, so you don’t want them to be completely mixed into the dough. Make a well in the center. In a separate bowl, beat together yogurt, vanilla and egg. Pour into the well in the flour mixture, and using a fork, quickly but gently incorporate the yogurt into the flour. Don’t over mix. Turn out onto a floured surface and knead a few times till the dough comes together. It will be on the wet side, but that’ s okay. Flour your hands and pat into a 7″ round, about 1 1/2″ thick. Cut into 8 wedges. Place on a pan with about an inch between each scone. Bake 18-20 minutes until golden brown. Cool about 1/2 hour, then drizzle with a glaze made of 1/2 C powdered sugar and 1 tbsp milk.