Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup chocolate chips
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the raspberries and chocolate chips to the mixture and stir gently.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
9. Place the wedges on the prepared baking sheet, leaving about 2 inches between each scone.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
11. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories per serving: 358
Fat: 20g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use milk instead of heavy cream.
- You can use white chocolate chips or dark chocolate chips instead of semi-sweet chocolate chips.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the dough.
- You can add lemon zest to the dough for a citrusy flavor.
- You can substitute blueberries or strawberries for the raspberries.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour mixture. This will help create a flaky texture.
- Don't overwork the dough or the scones will be tough.
- If the dough is too sticky, add a little more flour.
- If the scones are browning too quickly, cover them with foil halfway through baking.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the scones on a platter with fresh raspberries and chocolate chips.
Garnishes:
Sprinkle powdered sugar on top of the scones before serving.
Pairings:
Serve the scones with a cup of coffee or tea.
Suggested side dishes:
Serve the scones with fresh fruit or a side salad.
Troubleshooting advice:
- If the scones are too dry, add a little more heavy cream.
- If the scones are too wet, add a little more flour.
- If the scones are not rising, make sure your baking powder is fresh.
Food safety advice:
Make sure to wash the raspberries before using them in the recipe.
Food history:
Scones originated in Scotland in the 1500s and were originally made with oats and cooked on a griddle.
Flavor profiles:
The scones have a buttery, flaky texture with bursts of sweet raspberries and chocolate chips.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or jam.
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Taste: Sweet, Fruity, Chocolatey, Rich, Tangy