Thursday, February 25, 2010

Chocolate Raspberry Scones

Apparently, I am on a bit of a dark chocolate-raspberry kick. But, to be honest, I am hard pressed to think of a time when I am not on a dark-chocolate-raspberry kick.

Combine my deep love of this nothing-shy-of-perfect flavor combination with my mission to master scones, and I had no choice but to try my hand at these Chocolate Raspberry Scones.

And, let me tell you, these scones are completely delightful. One of my favorite things about these scones is that they are not too sweet. Most of the sweetness in these scones comes from the bits of dark chocolate and raspberries. And for me, this makes them a perfect afternoon snack. And midnight snack. And breakfast snack. And... well, I think you get the picture.

Not only is the sweetness just right, and not only are they chalk full of dark chocolate and raspberries, the texture is just perfect. The scones are soft, tender, and ever so slightly crumbly. What more could you ask from a scone?

For the most part, making these scones is like the other scones I have made. The one difference of note is that instead of using cream or buttermilk for the liquid, this recipe calls for whole milk yogurt (and just when pumpkin scones taught my how to make my own buttermilk...).
As ever, start by cutting up your butter into chunks.
Now, get out your dark chocolate (preferably around 70%).
And cut it into chunks.
Next, you want to add together the dry ingredients.
In another bowl, combine together the yogurt, a slightly beaten egg, and vanilla.
Add your butter.
And cut it in.
You are done cutting in the butter when it looks like coarse crumbs.
A note about the raspberries. Even though I live in California, raspberries are still not in season in February, so I opted for frozen. If you do use frozen fruit, it is important to use it in frozen form. Defrosted fruit will bleed everywhere and be a mess.
After you have cut in the butter, you add in the frozen or fresh raspberries and chocolate. Even at this stage, you know these scones are going to be fantastic.
Stir that up.
Now, pour in your yogurt mixture.
Stir that just until everything is incorporated.
Just look at it! How could these scones not be delicious?

Next, get your dough on a slightly floured surface. And knead it four or five time. Then pat it out into a 7 inch circle.
Cut it into 8 pie wedges.
Get those wedges on your parchment lined baking sheet. Do take care to leave some room between them: they spread. And add some egg wash to each scone.
Pop them in the over for 18-20 minutes. Did I mention they will spread?
Let them cool on a wire rack.
And... just take one look at what is waiting in store for you!
Get ready to be in dark chocolate-raspberry heaven.

Chocolate Raspberry Scones (from
2 cups all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tablespoons unsalted butter, cold and cut into pieces
2 ounces dark chocolate chunks or chips (about 1/2 cup) (50 grams)
3/4 cup fresh or frozen raspberries
1/2 cup whole milk plain yogurt
1 1/2 tsp pure vanilla extract
1 large egg, lightly beaten

Egg wash:
1 large egg, well beaten
1 tablespoon milk

Preheat oven to 375. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not overmix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and 1 1/2 inches thick. Cut the dough into eight triangles. Place the scones on a baking sheet. 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 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and turn your broiler on high.* Sprinkle confectioners' sugar over the tops of the scones and place them under the broiler. Broil for a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

*I didn't do this step, because I ran out of time. But, it seems like it would taste and look great!

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