The pairing of fresh raspberries and semi-sweet chocolate! So good!
Credit: stahlbush.com with a couple tweaks
Total: 20 min
Cook: 15 min
Yields: 8-10 servings
Ingredients:
1/2 bag Stahlbush Island Farms frozen Red Raspberries (I used fresh raspberries)
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup semisweet chocolate chips
1/4 cup sugar, plus 1 tablespoon for the topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 425ºF.
Sift flour, sugar, baking powder and salt. Cut in the butter, until the mixture looks like meal. Mix in the chocolate chips and red raspberries.
In a separate bowl, combine the eggs, milk and vanilla extract. Stir into the flour mixture just until evenly moistened.
Turn the dough out onto a lightly floured surface and gently form it into a ball. Pat the ball into a circle about 1/2 inch thick.
Use a biscuit cutter or regular cookie cutter and cut out scones.
Place the wedges 1 inch apart on a baking pan lined with parchment paper.
Brush with a tablespoon of sugar on top.
Bake until golden brown, about 15 minutes.
Enjoy!
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