· 2 1/2 cups flour
· ¼ cup plus 2 T sugar, divided
· 2 t baking powder
· ¼ t salt
· 6 T butter, cold
· 2 T milk
· 1 cup frozen raspberries
· 1 cup semisweet chocolate chips
· 2 eggs
· 2 t vanilla
· ½ cup plus 3 T heavy cream, separated
DirectionsWe’ll start with the dry ingredients. Pour the flour, ¼ cup sugar, baking powder and salt into a large bowl and whisk until well blended. Set that to the side.
Cut the butter into small pieces and then cut it into the dry ingredients, along with the 2 tablespoons of milk. Basically, just mix the butter so that it’s blended but you can still see small chunks of butter. It should be kind of coarse and pebbly.
Pour the berries and chocolate chips into the mix and gently whisk until well combined.
In a separate, smaller bowl whisk together ½ cup plus 2 tablespoons of the cream along with one of the eggs and the vanilla until they’re well combined. Pour this mixture into your dry mixture and gently mix just until you can’t see any loose liquid. Remember – gently. You don’t want to crush the raspberries.
Take the dough out of the bowl and put it on a floured surface. Shape it into something about 7” – 8” wide, which should make it about an inch and a half thick.
Next, get a pizza cutter (or a regular knife, but a pizza cutter is just somehow more fun) and cut the dough into 8 slices.
In a small (tiny) bowl, mix together the remaining 1 egg and the remaining 1 tablespoon of the heavy cream – this is your egg wash. Then, take a brush and brush the egg wash across the top of each slice.
Put the slices onto a couple baking sheets lined with parchment paper.
Finally, take your remaining 2 tablespoons of sugar and sprinkle that over the tops of each. If you have the really coarse, chunky sugar that’s ideal but regular sugar works just fine.
Bake at 400 for about 20 minutes, until the scones have turned a nice golden brown. Take them out of the oven and let them cool on a wire rack. I encourage you, however, to have at least one while it’s still warm!! Seriously – you’ll thank me later.