Ingredients:
2 cups all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp chilled butter
1 lightly beaten egg (half of yolk removed)
1/2 cup 2% milk
1/4 cup chocolate chips
1/4 cup raspberries, mashed
Directions:
Preheat oven to 400. Mix first four ingredients in large bowl. Next, cut in chilled butter. In another bowl, add the milk to the lightly beaten egg. Combine. Then, add mixture to the dry mixture. Mix until just moist. Knead dough on a lightly floured surface, about 12 strokes. Split dough in half for two types of scones. Fold in chocolate chips in one half. Fold in raspberries in second half. You may need to knead in more flour to the raspberry dough.
To form your scones, roll out the dough to about 1/2 in. thick. Then, slice dough and form triangles according to preferred size. Place on ungreased baking sheet approximately 1 in apart. Bake for 12-16 min or until golden. Ours took about the full 16 minutes.
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