Romantic Chocolate & Raspberry Scones

Lovely scone recipe is made with fresh raspberries and dark chocolate for a romantic bite at breakfast.

Serves: 8 scones

Ingredients:

For the Scones:

• 10 tbsp unsalted butter
• 1 1/2 cups fresh raspberries, cut in halves
• 1/2 cup whole milk
• 1/2 cup organic Greek yogurt
• 2 cups unbleached all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp table salt
• 1/2 cup mini chocolate chips

For the Glaze:

• 1/2 cup plus 2 tablespoons powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Directions:

Pre-heat oven to 425 degrees F.

Chop 8 tablespoons of butter into fine pieces. Place butter pieces and raspberries (separate containers) in freezer. Whisk together milk and Greek yogurt in a bowl and refrigerate until needed.

Melt 2 tablespoons of butter and set aside.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Add milk mixture to flour mixture and fold with a spatula until combined. Transfer dough to liberally floured work surface. Dust surface of dough with flour and knead 6 to 8 times, until the dough holds together in ragged ball.

Use a rolling-pin to roll the dough into an approximate 12-inch square. Fold dough into thirds then lift short ends of dough and fold into thirds again. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and dark chocolate evenly over the surface, then press down so they are slightly embedded in dough. Loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Use a sharp, floured knife to cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes.Transfer to a wire rack to cool slightly.

While the scones are cooling, make the glaze by mixing the confectioners sugar, milk and vanilla extract together until smooth. Drizzle over each scone and sprinkle with cocoa or confectioners sugar for bit of romance.

Notes:

• Use a cheese grater, large holes, to grate the butter before freezing.
• Use a bench scraper to release dough if it sticks to countertop.

 

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