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I like to experiment with different flavor combinations when making scones and this time I decided to combine dark chocolate with fresh raspberries to make these Raspberry Scones. To me, the tangy sweet flavor of raspberries seems to welcome the intensity of the dark chocolate. You can use either fresh or frozen raspberries, but I think fresh raspberries are optimal as they do not break down as much when mixing the dough. However, because fresh raspberries are not in season for that long, and also tend to be quite expensive, a good alternative is frozen. Just be sure not to defrost the berries before adding them to the dough, and handle the dough as little as possible. And keep in mind when using frozen berries you may need to add a few extra minutes to the baking time.

What makes scones so fun to make is that by varying a few ingredients you can produce a scone with a very different taste and texture. For example, while some of the other scone recipes on the site contain cream or milk, this recipe uses buttermilk. This gives the scones a wonderful flavor and produces a bread like scone. If you are not familiar with buttermilk it has a thick and creamy texture with a rich and tangy buttery flavor that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make a good substitute for commerical buttermilk by adding 3/4 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 3/4 cup (180 ml/grams) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. 

Continue to the Raspberry Scones recipe page.......

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Stephanie Jaworski

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