Raspberry Chip Scones
photo by igolf
- Ready In:
- 32mins
- Ingredients:
- 7
- Yields:
-
24 2inch scones
ingredients
- 3 cups self-rising flour
- 1⁄2 cup sugar
- 1⁄2 cup butter, softened
- 3⁄4 cup buttermilk
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup raspberry chocolate chips
- 1 egg white, beaten
directions
- Combine flour and sugar in a bowl.
- Cut butter into mixture until it resembles coarse meal.
- Add buttermilk and vanilla extract, then raspberry chocolate chips.
- Stir until all ingredients are moistened and form a soft ball.
- Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
- Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
- Bake in a preheated 400° oven until golden brown, 10-12 minutes.
- Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.
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Reviews
-
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!
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These are really great scones. Mine turned out very light and yummy! I don't have self-rising flour, so I used all-purpose flour and baking powder and soda to make some.... The scones turned out great! I'm sure I'll make these again.... if I can find some more raspbery swirled chocolate chips. All I can say is that I hope I do find them because they make excellent scones !
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin