RASPBERRY CHOCOLATE CHIP SCONES

RASPBERRY CHOCOLATE CHIP SCONES image

Yield 8 scones

Number Of Ingredients 9

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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.