Raspberry Chocolate Scones
Instructions
First you will preheat oven to 375F. Then you will first whisk together the flour, sugar, baking powder, baking soda and salt. Make sure that you do not get the measurements backwards for the baking soda, and the baking powder. Trust me it will be a very bad tasting scone if you do. It will be more like a raspberry chocolate brick.
You will then start to cut in the butter the into the flour mixture with a pastry blender if you have one, or a food processor with a dough blade will work as well. If you do not have either you can use two knives, or a fork until crumbly. You will then add your chocolate chips into the dough mix and give it a light stir.
In a small mixing bowl you will then add the milk, vanilla bean paste, and the slightly beaten egg. One you have given the liquid mixture a little stir you will start to add the liquid mixture to the flour mixture and stir just until the dough comes together. Do not over work or over mix you dough it, will not let the scone rise properly during baking if you do. The scone will be very dense if this happens.
You will take the crumbly dough mixture and knead very gently on a lightly floured surface 3 to 5 times, or until it comes together. You will then pat the dough into a circle that is about 1 inch thick. You will then cut your scones into the desired shape. You can use a round cookie cutter, or any metal ring design, or squares if you prefer.
You will then place the scones on a lightly greased baking sheet, or one that has been prepared with a nonstick spray. Make the egg wash, and brush the tops with this mixture you will then add some regular sugar on top and bake.
Bake for about 10 minutes and then turn 180 degrees and then continue for another 10 minutes. The total cooking time should take about 20 minutes or until golden brown. Remove scones from oven and place on a wire rack to cool. Once they have cooled you can add your raspberries on top for garnish sprinkled with a little sugar.
