04 Mar 2014 1 Comment
I am home for Spring Break and I’ve been trying to get in lots of baking and cooking (as I don’t have a kitchen at school). I have a favorite coffee shop I go to in Boston and the other day I got a chocolate raspberry scone while I was there and it was amazing! I knew I wanted to make my own when I was home, and so I did! They turned out great. I used to make scones a lot several years ago and so for these scones I used my old recipe as a base and then added the raspberries and chocolate.
Scones are actually pretty easy to make and this recipe always turns out super yummy! You can be creative and make whatever type of scones you want :)
2 cups all purpose flour
1/4 cup granulated white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) salted butter, cold and cut into pieces
2/3 cup buttermilk (or make your own. Measure just under 1 cup of milk and then add 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes. Then use 2/3 of that cup in the recipe).
1 tsp pure vanilla extract
Around 1/2 cup to 1 cup frozen or fresh raspberries
Around 1/2 cup chocolate chips
1/2 cup powdered sugar
2 splashes of milk or cream
1. Preheat the oven to 400 degrees F. Take a cookie sheet and line it with parchment paper or a silpat. Note: if your cookie sheets are pretty thin on the bottom, you might want to stack two together to prevent the bottom of the scones from getting too brown during cooking.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use a pastry blender (or 2 forks…but I seriously recommend the pastry blender) to blend the butter into the flour mixture. The mixture will look like coarse crumbs.
3. In a measuring cup, combine the buttermilk and vanilla extract. Add this to the flour mixture and stir until the dough comes together. You may want to use your hands to help the dough come together. Do not over mix the dough.
4. Transfer dough to a floured surface and kneed the dough gently 4 or 5 times. Split the dough into 2 pieces. Take the first piece and pat it into a circle about 7in wide. Place the raspberries (if your raspberries are frozen, you don’t need to thaw them) and chocolate chips on this circle, pressing down a little to make sure they stick to the dough a bit. Take the second piece of dough and pat it into a circle about 7in wide. Place this second piece of dough on top of the raspberry and chocolate covered dough, making sure the dough sticks together.
5. Use a knife to cut the circle into 8 wedges. Carefully transfer each wedge onto the cookie sheet.
6. Beat the egg and add a splash of milk/cream. Use a pastry brush to brush the egg wash over the scones.
7. Bake for about 18-20 minutes or until golden brown.
8. Mix together the powdered sugar and the splash of milk/cream to make a glaze. The glaze should be pourable but not super runny. Use a spoon to pour the glaze over the warm scones.
For other variations:
You can really make any type of scone you want using this base scone recipe.
After you have kneaded the dough you can:
-Use all the dough to form a circle that is about 7 inches thick and about 1.5 inches thick. Cut this circle into 8 wedge shaped pieces. Place scones on the baking sheet and brush with the egg wash. Using the tip of a wooden spoon, create indentions in the middle of each scone and fill with jam or preserves. Then bake for 18-20 minutes.
-Using the same method as the raspberry-chocolate scones, you can fill your scones with whatever you want–different types of berries, cinnamon sugar, and you can even make savory scones by adding ham and cheese. You can be as creative as you want!
The basic scone recipe is from Joy of Baking, but they took this recipe off of their website years ago. Luckily I had it printed out so I have continued using it :)