Chocolate Raspberry Scones

Truth: I can’t get enough raspberries and chocolate. After some tinkering, here’s my chocolate raspberry scones recipe.

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 8 tablespoons salted or unsalted butter, chilled
• 1/2 cup chocolate chips
• 1/2 cup frozen raspberries
• 1/2 cup half and half
• 1 large egg
• 1 tablespoon sugar 

Preheat the oven to 400 degrees F, and move the rack to the middle. In a
large bowl, mix the dry ingredients together and either chop up the butter into small bits or grate the chilled
butter into the bowl using the large end of a cheese grater. The butter
doesn’t need to be frozen, but make sure it isn’t getting soft or
grating will be messy.

With your hands, mix in the the butter and
crumble the mixture until the butter is evenly distributed. Add in the
chocolate chips and mix more by hand. In a measuring cup, beat in the
large egg and vanilla to the 1/2 cup of half and half. Make a small well in the middle of the dry mixture, pour in the
wet ingredients and fold in the dry.

Once it begins to form a mound,
transfer one half onto a flowered board and shape it into an 6 – 8″ circle just
under 1/2″ thick. Repeat with the other half of the dough, making just a little bit larger around than the first. Transfer one dough circle onto a cookie sheet. Spread frozen raspberries over the surface. Cover with the other dough.

Using a sharp knife, cut the circle into 8 wedges, and position the wedges so that there is at least 1/4 – 1/2″ space
between each one. Sprinkle the 1 tablespoon of sugar over the tops. Bake
for 23 minutes or until the tops begin to turn golden. Remove the scones
from the oven and allow them to cool for 5 minutes before serving.