Tuesday, September 2, 2014

The One With the Raspberry and Chocolate Chip Scones

I don't know why scones seem kind of daunting sometimes. I especially don't know why after I make them and remember that they're actually super easy and quick to make. (Also, have you ever looked at the word "scone" for a long time? It starts to look really weird.)

Raspberry and Chocolate Chip Scones
Makes 12 scones
  • 2 cups whole wheat pastry flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold
  • 1/2 cup vanilla Greek yogurt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup raspberries*
  • 1/4 cup chocolate chips
*Raspberries that are frozen will be the easiest to work with. They will keep their shape during the mixing process and will not bleed into the dough. You can use room temperature raspberries, but it will be messier.

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Adjust oven rack to lower-middle position. 

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Sift thoroughly. 
Use a cheese grater to grate the cold butter into the flour mixture, tossing every so often with a fork. Use a fork or a pastry cutter to combine the butter and flour mixture until it is crumbly. 
In a separate bowl, combine the Greek yogurt, egg and vanilla extract and mix together. Stir this mixture into the butter and flour mixture, until all the liquid is incorporated. Do not overmix. Add the raspberries and chocolate chips and stir to combine. Dough will be thick and to incorporate the raspberries and chocolate chips, you may need to use your hands.

Turn dough out onto a flour surface and knead lightly into a ball shape. Coat a rolling pin with flour and use it to make a circle, about 1/2 inch thick. Cut circle into 12 triangles. Place on baking sheet and bake for 15-17 minutes, until golden brown.

Scones are excellent to make ahead or to send to school as a snack. 

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