Raspberry Chip Scones

READY IN: 32mins
igolf
Recipe by Hey Jude

Delicious scones that go great with tea!

Top Review by Kree

These are very tasty scones! I realized at the last minute that unlike regular chocolate chips raspberry chips contain milk, so I substituted dried cranberries, as the recipe suggested. I also used soy buttermilk. I did have a little bit of trouble with the dough being too dry, and had to add some more buttermilk to get it to form a ball, but other than that the scones were quick and easy. My family really enjoyed them. I wish I could try them with the raspberry chips, I bet they're even better!

Ingredients Nutrition

Directions

  1. Combine flour and sugar in a bowl.
  2. Cut butter into mixture until it resembles coarse meal.
  3. Add buttermilk and vanilla extract, then raspberry chocolate chips.
  4. Stir until all ingredients are moistened and form a soft ball.
  5. Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
  6. Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
  7. Bake in a preheated 400° oven until golden brown, 10-12 minutes.
  8. Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

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