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Raspberry Scones Tested Recipe

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Raspberry Scones

I like to experiment with different flavor combinations when making scones and this time I decided to combine dark chocolate with fresh raspberries in these Raspberry Scones. To me, the tangy sweet flavor of raspberries seems to welcome the intensity of smooth dark chocolate. You will notice that dark chocolate chunks are used and this is done by cutting up a favorite chocolate bar. I have done this as I love the unevenness of the chocolate chunks. (You can, however, use dark chocolate chips.) The other point worth mentioning is about the raspberries. Fresh raspberries are optimal as they do not bleed into the batter when mixing the dough. However, because fresh raspberries are not in season for 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. If using frozen berries you may need to add a few 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 the other scone recipes on the site contain either cream or buttermilk, this recipe uses yogurt. This gives the scones a wonderful flavor and produces a softer textured scone. Also, after reading in Roland Mesnier's 'Dessert University' that he likes to dust the tops of the baked scones with powdered sugar and then broil them until the tops have a "nice crunchy crust". Not only does it look fantastic, but some of the powdered sugar does not caramelize which gives the scones a very rustic look. Of course, these scones don't really need it, but a drizzle of clotted cream is always a welcome treat.
 

Raspberry Scone: Preheat oven to 375 degrees F (177 degrees C) 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.

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 place on a wire rack.

Although not necessary, if you want the tops of the scones to be crispy, then turn your broiler on high. Sprinkle confectioners (powdered or icing) sugar over the tops of the scones and place them under the broiler. Broil for just 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.

Makes 8 scones.

References:

Mesnier, Roland. Dessert University. Simon & Schuster. New York: 2004.

Weiner, Leslie and Albright, Barbara. Simply Scones. St. Martin's Press. New York: 1988.

Raspberry Scone Recipe:

2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (75 grams) 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 (120 ml) whole milk plain yogurt

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

 
 
     
 

 

 

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