Sunday, May 9, 2010

Dark Chocolate Raspberry Scones

Ever since trying a dark chocolate raspberry scone from Blackmarket Bakery at the Irvine Farmers' Market, I can't stop craving them!  The best solution for me was to learn how to make them, in small batches, and suited to my tastes.  I don't like them too sweet, I don't like granulated sugar on top, and I like a lot of raspberry and chocolate!  What resulted was a great scone.

Ingredients for 5 medium-small scones:

1 cup self-rising flour
1/6 cup sugar
Pinch of salt
3 tablespoons cold butter, cut into pieces
2 ounces dark chocolate chunks
1/2 cup fresh or frozen raspberries
1/4 cup plain yogurt
3/4 tsp. vanilla
1/2 egg's worth of egg beaters


Preheat oven to 375 and line a baking sheet with parchment paper 

Step 1: Mix together flour, sugar, salt
Step 2:  Add in butter with fingers or pastry blender until crumbly
Step 3: Add in chocolate and raspberries and fold in
Step 4: Mix yogurt, vanilla, and egg in a seperate bowl
Step 5: Add in yogurt mixture to flour mixture, and stir just enough so that everything is combined
Step 6: Drop dough onto sheet in 5 chunks
Step 7: Put in oven for 12 minutes


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