While these scones are definitely a sweet Saturday sweet, they are also most assuredly a breakfast food. In my world, breakfast should include some sweetness.
Chocolate and raspberry is not only one of the best natural combinations in the flavour world, it’s also one of the most beautiful. Some foods are just so gorgeous in their natural beauty, and raspberries are one of those foods. Paired with dark chocolate, against the off-white backdrop of a scone…if we were decorating a room, we’d be succeeding.
It’s foods like this that get me really, truly excited about ingredients, not just finished products I can enjoy eating. Ingredients like this inspire me to take pictures of food without making me question my sanity – to me, this is no different than photographing a stunning sunset or breathtaking view of the ocean. Like the eye-popping colour of the batter for my recent Beet Carrot Muffins, the dramatic red of raspberries makes me swoon.
Remember that super quick, incredibly healthy, natural raspberry jam we talked about recently? It is perfect on these scones, and seriously? THAT COLOUR. I just want to swim in it, paint it on my walls, talk about it, photograph it, and, obviously, eat it. I don’t even know how to edit photos guys, that colour is allllll real.
If you’ve been reading my blog for any amount of time, you’ve probably realized that I’m a little obsessed with colour. I absolutely adore colour, be it vibrant and saturated or pastel and peaceful. My new aqua coffee table makes me happy every time I walk into the living room, and also happens to make a great photo backdrop when dragged over to a window :) I am that person who wears cobalt blue pants with a coral shirt, a hot pink skirt with a yellow t-shirt. I love working in a paint and decorating centre for the simple reason that I am surrounded by colour all day, every day.
Food that’s full of colour makes me excited about food. Creation boasts many incredible natural ingredients, foods in colours that need no embellishment, with incredible smells and tastes to match. These moist, rustic scones highlight the raspberries by letting them be the star with their sweet-tart flavour in a simple variation on my mom’s perfect buttermilk scone recipe. The raspberries make the dough a bit too sticky to handle with rolling and cutting, so these are simple drop biscuits – I used a quarter-cup measuring scoop but you could just as easily use two spoons. These are ragged, imperfect, quick, and delicious. One day when we own a Bed & Breakfast, I’ll be serving these.
In unrelated housekeeping matters, I generally kind of ignore the technical side of blogging because it’s not my favourite thing to figure out coding and learn new online platforms. Having said that, I really do want this space to be user-friendly and easy to keep up with if you’re interested. With all the changes with the demise of Google Reader and this that and the next thing I know nothing about, I’m trying to make things a little more streamlined and simple around here. This is always a work in progress, and feedback/suggestions are always very welcome!
You can now easily subscribe by email using the handy little box on the top right of the sidebar – cute and super convenient, right? You will get an email only when a new post is published – no extra spam and no sharing of your email address. If you scroll down a bit on the sidebar you can also follow me on Bloglovin’, a reader service that gathers all the blog feeds you want to follow into one handy email. You can choose whether to get full posts or snippets, and you can easily save and share posts. I’ve just started using it and so far am really liking how easy and pretty it is. If getting emails isn’t your thing, you can also find all my “follow” buttons at the bottom of each post in the oh-so-informative little box about me – I’d love to see you in any of those places!
AND, if you see this cute little “magic” button on a recipe…
that means it’s also featured on My Recipe Magic, a recipe sharing site run by the beautiful and smart creators of the Six Sisters’ Stuff blog! If you check out the recipe there you can find nutritional information, create menus and shopping lists, and get lost in lots of incredible recipes!
As always, thanks so much for reading! I love doing this so much in large part because of all of YOU.
- 2¼ cups all-purpose flour
- ½ cup quick cooking oats
- 2 tbsp sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 cup fresh or frozen raspberries (if frozen, do not thaw first) + 1 Tbsp flour
- ½ cup dark or semi-sweet chocolate chips
- 1 cup buttermilk
- 1 egg
- OPTIONAL ICING:
- ½ cup icing sugar
- 1-2 tsp orange juice
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or grease lightly and set aside.
- Toss raspberries with 1 Tbsp flour (this prevents them from sinking during cooking and helps them distribute evenly throughout the batter).
- In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.
- Using pastry blender or 2 knives, cut in butter until mixture resembles coarse sand.
- Gently stir in raspberries and chocolate chips.
- In separate, smaller bowl, whisk buttermilk with egg; pour over flour mixture. Stir with a fork to make a soft, ragged dough. Gather together with a large spoon into a smooth ball.
- Drop dough by ¼ cupfuls onto baking sheet 2" apart and bake at 400 degrees until bottoms are light golden, 16-18 minutes. Transfer to rack to cool.
- Optional: In small bowl, combine icing sugar with just enough orange juice to make an icing of drizzling consistency. Drizzle over warm scones.