Best Raspberry Chocolate Chip Scones Recipes

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RASPBERRY CHOCOLATE CHIP SCONES



Raspberry Chocolate Chip Scones image

Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

Provided by Julie Smolyansky

Categories     HarperCollins     HarperCollins     Breakfast     Brunch     Bake     Dessert     Raspberry     Whole Wheat     Chocolate     Healthy     Yogurt

Yield 4 servings

Number Of Ingredients 9

1 stick (4 ounces) cold unsalted butter
2 cups whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Maldon sea salt
1/3 cup firmly packed dark brown sugar, or 1/2 cup coconut sugar
1/2 cup dark chocolate chips
1 cup organic plain whole-milk kefir
1/2 pint raspberries

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
  • Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
  • Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.

RASPBERRY CHOCOLATE CHIP SCONES



RASPBERRY CHOCOLATE CHIP SCONES image

Yield 8 scones

Number Of Ingredients 9

4 cups sifted cake flour (not self-rising, sift before measuring; 1 cup cake flour = 7/8 cup all-purpose flour)
½ cup sugar plus more for sprinkling
1 Tbsp. baking powder
1 tsp. salt
1 ½ sticks cold unsalted butter
1 large egg
1 cup heavy cream plus additional for brushing
Frozen raspberries
2 cups chocolate chips, divided

Steps:

  • Preheat oven to 375 degrees with rack in middle. Whisk together flour, sugar, baking powder, and salt in a large bowl. Incorporate butter into flour mixture with a pastry blender, 2 forks, or your hands. Mix in 1 cup chocolate chips. Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delegate). Divide dough in half and form half the dough into a disk, about 8" in diameter on a cookie sheet lined with baking parchment. You might want to sprinkle some flour onto the parchment if the dough is really wet. Sprinkle frozen raspberries and most of the second cup of chocolate chips over dough. Form second half of dough into an 8" diameter disk and place over first disk and press down. Cut dough into 8 equal parts and separate them a bit. Brush dough with cream (or cream mixed with an egg yolk). Sprinkle some sugar and rest of chocolate chips on top of scones. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on rack about 10 minutes before serving.

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