RASPBERRY CHOCOLATE CHIP CREAM SCONES are, without a doubt, the most decadent faux breakfast treat I’ve ever made. Typically for breakfast, I’ll serve biscuits with some homemade raspberry jam on the side. This summer, I’m picking raspberries up to three times a day. I’m freezing them to use this winter when a tiny pint costs five bucks. Beyond freezing them, I’ve also been baking all things RASPBERRY!
Today’s raspberry adventure has taken the classic English cream scone out of the realm of quick bread and landed it firmly in desserts. However, given that it’s origin is bread, we’re having them for breakfast…
RASPBERRY CHOCOLATE CHIP CREAM SCONES
Preheat oven to 450*F.
2 cups all-purpose flour, plus more for work surface, hands, and cutter
¼ cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
¼ cup cold unsalted butter, cut into small pieces
½ cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
1/3 cup semi sweet chocolate chips
½ cup frozen raspberries
THE STEPS:
- Line a baking sheet with parchment paper; set aside.
- Stir flour, sugar, baking powder, and salt together in a large bowl.
- Using a pastry blender, cut in butter until mixture resembles a coarse meal.
- Gently toss in chocolate chips and raspberries.
- Whisk together the cream and eggs.
- Make a well in the center of flour mixture, and pour in cream mixture.
- Stir lightly with a fork just until the dough comes together.
- Turn out dough onto a lightly floured work surface.
- Knead several times then roll dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick.
- Using a floured knife, cut out 8 triangles, and transfer them to lined baking sheet.
- Brush tops with cream, and sprinkle heavily with granulated sugar.
- Bake scones until golden brown, 13 to 15 minutes.
- Transfer scones to wire racks, and let cool.
- Serve warm or at room temperature.
THE LOVE: When you add the cream to the flour, resist the urge to over mix. Stir JUST until the dough clings together. Also, using frozen raspberries keeps the berries from becoming totally crushed while you’re shaping your scones.
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Thanks for reading.
