Chocolate Raspberry Scones

Posted on May 3, 2008
Filed Under Uncategorized |

Scones are all the rave these days, they are a light dessert that go very well with coffee, and are sold at most coffee shops, and especially Starbucks. This is a really nice chocolate raspberry scone recipe. Enjoy

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. There are several different variatins from Scotland, Germany, and don’t forget the Dutch. here is a recipe that I have put together for you to try. They are very nice if you are a chocolate, and raspberry lover like myself.

Chocolate Raspberry Scones:2 Cups all purpose flour1/3 Cup sugar1 Teaspoon of baking powder1/2 Teaspoon of baking soda1/2 Teaspoon of salt3 Ounces of butter, cut into pieces1/2 Cup of dark chocolate chips 1/2 Cup of milk chocolate chips 1/2 Cup milk 1 Teaspoon of vanilla bean paste 1 Large egg, lightly beaten1 Cup raspberries1 Large egg, lightly beaten

Egg Wash2 Tablespoons of milk1 Large egg

First you will preheat oven to 375F.  Then you will first whisk together the flour, sugar, baking powder, baking soda and salt. Make sure that you do not get the measurements backwards for the baking soda, and the baking powder. Trust me it will be a very bad tasting scone if you do. It will be more like a raspberry chocolate brick.

You will then start to cut in the butter the into the flour mixture with a pastry blender if you have one, or a food processor with a dough blade will work as well. If you do not have either you can use two knives, or a fork until crumbly.  You will then add your chocolate chips into the dough mix and give it a light stir. 

In a small mixing bowl you will then add the milk, vanilla bean paste, and the slightly beaten egg.  One you have given the liquid mixture a little stir you will start to add the liquid mixture to the flour mixture and stir just until the dough comes together.  Do not over work or over mix you dough it, will not let the scone rise properly during baking if you do. The scone will be very dense if this happens.

You will take the crumbly dough mixture and knead very gently on a lightly floured surface 3 to 5 times, or until it comes together. You will then  pat the dough into a circle that is about 1 inch thick. You will then cut your scones into the desired shape. You can use a round cookie cutter, or any metal ring design, or squares if you prefer.

You will then place the scones on a lightly greased baking sheet, or one that has been prepared with a nonstick spray. Make the egg wash , and brush the tops with this mixture you will then add some regular sugar on top and bake. 

Bake for about 10 minutes and then turn 180 degrees and then continue for another 10 minutes. The total cooking time should take about 20 minutes or until golden brown.  Remove scones from oven and place on a wire rack to cool. Once they have cooled you can add your raspberries on top for garnish sprinkled with a little sugar. These are delicious.

Bella Online Desserts Editor

About the author

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Chef Shelley Pogue’s Website

Tags: , , , , , , , , , , , , , , , , , , ,

Share This

Related Posts

Comments

Leave a Reply




Close
E-mail It