Raspberry Chocolate Scones

I think I found my new favorite breakfast food! I love these scones. I actually made them on Valentine's Day for something a little extra special. These scones are a little bit softer than traditional scones because of the yogurt in them, and they're not too sweet. The dark chocolate is the perfect accent because it gives that burst of chocolate without being too sweet either. This was a great way to use up some of my frozen raspberries.

For the scones
2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 tbsp. unsalted butter, cold and cut into pieces
1/2 cup dark chocolate chips
¾ cup fresh or frozen raspberries
½ cup plain or vanilla yogurt
1 ½ tsp. vanilla extract
1 large egg, lightly beaten

For the egg wash
1 large egg, lightly beaten
1 tbsp. milk or cream

Preheat oven to 375° F and place rack in middle of oven. Line a baking sheet with parchment paper or spray with cooking spray.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chips and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times. Dough will be a little sticky so put a littl more flour under the ball of dough (as well as on your hands) then pat, or roll, the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut the dough into 8-12 triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with additional sugar if desired.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.


SOURCE: Adapted from Annie's Eats