RASPBERRY CHOCOLATE SCONES

raspberry chocolate scones image

Provided by Rachel Burbank

Number Of Ingredients 11

2 c all purpose flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp butter, unsalted, cold and cut into pieces
1/2 c dark or white chocolate chunks
3/4 c fresh or frozen raspberries
1/2 c vanilla yogurt
1 1/2 tsp vanilla extract
1 large egg, lightly beaten

Steps:

1. Preheat oven to 350. Place wire rack in middle of oven. Line a baking sheet with parchment paper
2. In large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Cut the butter into small pieces and blend into flour mixture with a pastry blender or 2 knifes. The mixture should look like coarse crumbles. Stir in chocolate chunks and raspberries. In a small bowl whisk together yogurt, vanilla and egg. Add this to flour mixture and stir until dough comes together. Do not over mix.
3. Transfer to a lightly floured surface and knead the dough gently 4 or 5 times and then pat, or roll dough into a circle about 7 inches round. Cut the dough into 8 triangles. Place scones on baking sheet. Brush top of scone with egg wash (1 well beaten egg mixed with 1 tbsp milk)
4. Bake for 18-20 minutes or until golden brown and toothpick comes out clean.