Jan 31, 2009

Raspberry and Chocolate Scones

4 cups (560 grams) all purpose flour
2/3 cup (130 grams) granulated white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (150 grams) unsalted butter, cold and cut into pieces
4 ounces dark chocolate chips (about 1 cup) (100 grams)
1 1/2 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoons vanilla extract
2 large eggs, lightly beaten

Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk or cream

Instructions: Preheat oven to 350° and place rack in middle of oven. Line two baking sheets with silpat or parchment paper.

In a food processor bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture by pulsing 15 times. The mixture should look like coarse crumbs. Stir in the chocolate chunks (chips) and raspberries.

In a bowl whisk together the yogurt, vanilla extract, and egg. Add the flour mixture and stir just until the dough comes together. Do not over mix. Using an ice cream scoop (or 1/2 cup measuring cup), place six scones on two baking sheets (12 scones).

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 20 minutes or until golden brown. Transfer to a wire rack to cool.


Cassandra Puddlemere on February 1, 2009 at 12:20 PM said...