Berry Chocolaty: Raspberry Chocolate Chip Scones Recipe

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Try a delightful twist on a British favourite – Berry Chocolaty: Raspberry Chocolate Chip Scones. These treats are buttery and chocolatey. They’re perfect for breakfast or as a sweet snack any time.

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 6 tablespoons of cold, unsalted butter (cut into pieces)
• 1/2 cup of chocolate chunks or chips
• 3/4 cup of fresh or frozen raspberries
• 1/2 cup of yogurt or buttermilk
• 1 1/2 teaspoons of vanilla extract
• 1 large egg, lightly beaten

Start by heating your oven to 375ºF. Take a large bowl and mix the flour, sugar, baking powder, baking soda, and salt. Add the cold, diced butter. Blend it with your fingertips or a pastry cutter until it looks like coarse crumbs. Then, stir in the chocolate and raspberries.

In another bowl, mix the yogurt or buttermilk, vanilla extract, and egg. Combine this with the dry ingredients gently.

Put the dough on a floured surface. Shape it into eight triangles or round scones, about 3-4 inches each. Place them on a baking sheet with parchment paper.

Mix another beaten egg and a tablespoon of milk or cream for the egg wash. Brush this over the scones for a golden finish.

Bake for 18-20 minutes until golden brown. Let them cool a bit before serving.

Enjoy these Raspberry Chocolate Chip Scones with tea or coffee. They’re also great for freezing and enjoying later.

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Ingredients and Preparation

Before you start making these tasty Raspberry Chocolate Chip Scones, check you’ve got everything needed. Here are the ingredients:

Got your ingredients? Great, let’s move on to how to make them:

1. Start by turning your oven on to 400 °F (200 °C). This makes sure it’s ready for the scones.
2. Take a big bowl and mix together the flour, sugar, baking powder, baking soda, and salt.
3. Now add the cold butter. Use something sharp to blend it in until it looks like crumbs.
4. Next, put in the chocolate chips and raspberries. Make sure they’re spread out well.
5. Mix the yogurt or buttermilk, vanilla, and egg in another bowl. Then add it to the dry mix.
6. Stir everything until you get a dough. Try not to mix it too much.
7. For big scones, split the dough into 8. For smaller ones, make 16 pieces.
8. Place the dough on a tray with baking paper. Make sure there’s space between them.
9. Bake in the oven. It takes 13-15 minutes for big scones and 8-12 minutes for small ones.
10. After baking, let them cool on a wire rack.

Now your Raspberry Chocolate Chip Scones are ready to enjoy! They’re a mix of tangy, sweet, and buttery flavors. They’re perfect with tea any time of day.

You can keep any extras in the fridge for 3 days or freeze them for 2 months. This makes them handy for later.

Vegan Raspberry Chocolate Almond Scones

Try a slightly-healthier treat this weekend with Vegan Raspberry Chocolate Almond Scones. They’re made with good ingredients. These scones blend fruity sweetness with rich chocolate. They’re perfect for breakfast or as a snack. This vegan twist on a classic treat won’t let you down in flavour.

Ingredients

• 2 cups whole wheat flour
• 1/3 cup vegan butter
• 1 cup plant-based milk (soy, almond, oat, or spelt)
• 1 tablespoon apple cider vinegar
• 1/4 cup pure maple syrup
• 1/2 cup semi-sweet chocolate, chopped
• 1/4 cup slivered almonds
• 1/2 cup frozen raspberries

Preparation

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes.
3. In a large bowl, mix the whole wheat flour and vegan butter. Use your fingers or a pastry cutter.
4. Add the milk mixture and pure maple syrup to the flour. Stir until just combined, don’t overmix.
5. Gently fold in the chopped chocolate, slivered almonds, and frozen raspberries.
6. Dust a clean surface with flour and transfer the dough onto it. Shape the dough into a circle or rectangle.
7. Use a sharp knife or biscuit cutter to cut into scones.
8. Place the scones on the baking sheet, leaving some space between them.
9. Bake for 12-15 minutes, until golden brown. Check if they’re done with a toothpick.
10. Let the scones cool on a wire rack before serving.

Enjoy these Vegan Raspberry Chocolate Almond Scones best when they’re fresh out of the oven. You can store them in an airtight container for three days. Warm them up before serving for that soft and melty chocolate experience. These scones are perfect for vegans or anyone wanting a treat that’s a bit healthier.

Conclusion

Raspberry Chocolate Chip Scones blend flavors and textures beautifully. These treats update the classic scone with a fresh twist. Enjoy them in the morning, with afternoon tea, or as a snack. The raspberries add a refreshing touch to their satisfying texture.

When you bite into these scones, the rich chocolate chips meet the sweet raspberries. Each bite brings you the buttery taste of traditional scones, with a tempting mix of raspberry and chocolate.

Try the classic or the vegan version of Raspberry Chocolate Chip Scones. They promise to be a hit. Give yourself a moment of happiness with these scones. They’re great for morning tea, brunch, or whenever you need a special treat.