Chocolate Raspberry Scones
Author: 
Recipe type: Scone; Breakfast
Prep: 
Cook: 
Total time: 
Serves: 12
 
A quick, rustic drop biscuit bursting with fresh raspberries and dark chocolate.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or grease lightly and set aside.
  2. Toss raspberries with 1 Tbsp flour (this prevents them from sinking during cooking and helps them distribute evenly throughout the batter).
  3. In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.
  4. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse sand.
  5. Gently stir in raspberries and chocolate chips.
  6. 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.
  7. 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.
  8. Optional: In small bowl, combine icing sugar with just enough orange juice to make an icing of drizzling consistency. Drizzle over warm scones.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/saturday-sweets-chocolate-raspberry-scones/