Chocolate-Raspberry Scones
 
Makes 8 Scones
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup fresh or frozen raspberries
  • ¾ cup chocolate chips, divided
  • 1½ cups half-and-half
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter or 2 forks, cut butter into flour mixture. (This will seem hopeless at first, but carry on bravely, cutting the butter and floury mixture together over and over until the bits are about the size of small corn kernels.) Stir in raspberries and ½ cup chocolate chips.
  3. In a small bowl, stir together cream and vanilla extract. Add to flour mixture, stirring until combined and a shaggy and floury dough forms.
  4. Transfer mixture to a lightly floured surface and “squoosh” it together with both hands 5 or 6 times until it holds together well. Shape dough into a ball, put it on a floured surface, and use the rolling pin to roll it out into an 8-inch circle. Using a butter knife, cut dough circle into 8 wedges. Place wedges, evenly spaced, on prepared baking sheet.
  5. Bake scones until lightly golden brown, 15 to 20 minutes. Transfer scones to a wire rack.
  6. When scones are mostly cool, melt remaining ¼ cup chocolate chips in the microwave or in a double boiler. Drizzle tops of scones with melted chocolate.
Recipe by TeaTime Magazine at https://teatimemagazine.com/secrets-are-baking-beneath-the-august-sun-in-the-latest-death-by-chocolate-mystery/