Raspberry Scones: Preheat
your oven to 400 degrees F (200 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
buttermilk with the vanilla extract. 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
dough gently four or five times and then pat, or roll, the dough into a circle
that is about 7 inches (18 cm) round.
Cut the dough into eight triangles. Place the scones on the baking sheet.
Brush the tops of the scones with a little cream and sprinkle with granulated
for about 18 to 20 minutes or until golden brown and a toothpick inserted into the
middle of a scone comes out clean. Remove from oven and place on a wire rack.
Makes 8 scones.
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2 cups (260 grams) all purpose
1/3 cup (65 grams) granulated white
(2 grams) salt
6 tablespoons (85 grams)
cut into small chunks
(80 ml/grams) bittersweet or semi sweet chocolate chips
(180 ml) fresh or frozen
2/3 - 3/4 cup (160 - 180
(4 grams) pure vanilla extract