Raspberry Chocolate Scones

Mmm mmm! These homemade breakfasts I have been making have really been much more enjoyable than my old standby, cereal. Having a homemade baked good and a glass of juice is much more enticing, and anything that makes my morning better is a very good thing. These scones are awesome! Raspberry and chocolate are really two things that were made to go together, and their flavors really come together in these scones. I also really like these because they are made with yogurt which I think gives the scone a softer, smoother texture.

This recipe is from Joy of Baking. I used fresh raspberries because, since they are in season, I would consider it a crime not to 🙂 The recipe calls for whole milk plain yogurt, but I used low-fat vanilla because that is what I had and they turned out fine. Finally the recipe recommends sprinkling with powdered sugar and broiling for a few seconds to achieve a “crunchy crust” on top, but I didn’t think it was necessary so I just skipped that step.

Raspberry Chocolate Scones
2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 tbsp. unsalted butter, cold and cut into pieces
~1/2 cup dark chocolate chunks or chips
¾ cup fresh or frozen raspberries
½ cup plain or vanilla yogurt
1 ½ tsp. vanilla extract
1 large egg, lightly beaten

For egg wash:
1 large egg, lightly beaten
1 tbsp. milk or cream

Preheat oven to 375° F and place rack in middle of oven. 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 (chips) 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 over mix.

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 (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the 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.

12 Responses

  1. Mmm those sound soo good! I’ve been meaning to make scones so this would be perfect.

  2. Yum, I love scones! And CHOCOLATE scones??? Sign me up! :)~

  3. ooh 🙂 sound amazing! I’ll have to try them next time I’m into baking something!!

  4. These look great!!

  5. I love chocolate and raspberries together!

  6. I made these this morning–they were excellent! I used 60% cocoa ghiradelli chocolate chips that I found at sam’s club. They are amazing, and the chocolate chip cookie recipe on the bag is great too!

    Thanks Annie!
    Kari (susieDMB on the knot)

  7. I made these yesterday – fantastic!!! I used strawberries instead of raspberries and they are awesome. They are almost all gone already!!


  8. When I am at the farmer’s market on Saturday morning I will pick up some raspberries specifically to make these scones!!!!

  9. I have late ever-bearing raspberries, and have been looking for some new recipes to try. This is perfect, as my DH, Mr. Chocolate, has been complaining because the last two things I baked didn’t have chocolate in them. Love your blog, great recipes nicely presented.

  10. oops forgot my blog addy.

  11. I love to bake, but I wasn’t expecting them to turn out as good as they did, the first time around. My hubby was so impressed! I used white chocolate, and they were so yummy!

  12. I can not wait till the raspberries on our land ripen because this will be the first thing I make ! I love your blog! Thank you.

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