Raspberry Chip Scones

Total Time
32mins
Prep 20 mins
Cook 12 mins

Delicious scones that go great with tea!

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.

Reviews

(3)
Most Helpful

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!

Kree December 14, 2003

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 !

igolf April 13, 2008

I made these exactly as posted and loooooved them!!!! But DH hates raspberry so the next time I will use regular chocolate chips and some dried cranberries these are so good, I can't believe I made them. Flakey and moist and yummy

mandabears September 11, 2004

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