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Raspberry Scone: Preheat oven to 375 degrees F (177 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
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
chunks (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 and then pat, or roll, the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut the dough into eight triangles. Place the scones on the baking sheet.
Bake
for about 18 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and place on a wire rack.
Although not
necessary, if you want the tops of the scones to be crispy, then turn your broiler
on high. Sprinkle confectioners (powdered or icing) sugar over the
tops of the scones and place them under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will
burn very quickly. Transfer to a wire rack to cool.
Makes 8 scones.
References:
Mesnier,
Roland. Dessert University. Simon & Schuster. New York: 2004.
Weiner,
Leslie and Albright, Barbara. Simply Scones. St. Martin's Press. New
York: 1988.
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