Raspberry Chocolate Chip Scones Recipes

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

RASPBERRY CHOCOLATE CHIP SCONES

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.

WHITE CHOCOLATE-RASPBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
• Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
• Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

RASPBERRY CHIP SCONES

Steps:

• Combine flour and sugar in a bowl.
• Cut butter into mixture until it resembles coarse meal.
• Add buttermilk and vanilla extract, then raspberry chocolate chips.
• Stir until all ingredients are moistened and form a soft ball.
• Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
• Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
• Bake in a preheated 400° oven until golden brown, 10-12 minutes.
• Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

RASPBERRY CHOCOLATE SCONES

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.

RASPBERRY CHOCOLATE CHIP SCONES

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.