Crack Scones


Okay, sooper-seekrit recipe time.  I’m passing this along, it’s the best thing ever.

Raspberry-Chocolate Chip Buttermilk Scones (of omg tasty doom)

2 c All-Purpose Flour

1/3 c granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp Unsalted Butter, chilled

1/2 c Buttermilk

1 large egg, beaten

1 1/2 tsp vanilla extract (the real stuff, please)

1/2 c frozen raspberries

1/4 c dark chocolate chips

Preheat oven to 400.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into ½ inch cubes and distribute them over the flour mixture.

Squish the butter into the flour mixture.  Mixture should have the texture of coarse cornmeal when done.

In a small bowl, stir together the buttermilk, egg, and vanilla.

Add the buttermilk mixture to the flour mixture and stir until just combined.  DO NOT OVERMIX.

Add the raspberry and chocolate chip, and combine gently.

Glop balls of the batter onto a parchment-lined baking sheet.  Aim for somewhere between golf- and tennis-ball sized.

Bake 15-20 min, or until the scones just begin to turn golden.  Remove from oven and let cool at least 5 minutes before eating.

Store leftovers (if you have any) in the refridgerator.


These are doom-scones.  They’re tender, sweet, tasty, and all things wonderful.  The recipe is also easily adapted to a general “all thing sconey” type thing.  If you don’t like raspberries or chocolate, they can be left out or replaced.  Aim for 1/2 c of any kind of frozen berry, or 2/3 c for any kind of dried fruit (raisin, currant, etc).


7 responses »

  1. Ah, but “tender” is how I would describe a steak. Not necessarily a pastry. Pastries are “light” “buttery” “fluffy”.

    I mean, the “crack-licious” bit still intrigues me, but now I’m imagining a steak-flavored scone.

    Which totally reminds me of Macho Muffins, and I need to do a blog post on those.

    • Well, that’s the thing. Scones aren’t light or fluffy. They’re actually pretty dense. But you can make dense seem not-rock-like (which is the problem with most scones). Not hard-dense, but tender-dense. I suppose soft would work as well, though their crust is a bit crusty/crunchy so soft only describes their insides.

      Texture-wise, they’re somewhere in the vicinity of a muffin or a biscuit. They’re rich and tasty, will fill you up, but they don’t feel like you’re eating a chunk of sweet-flavored pavement.

      In short, they’re awesome and indescribable in ways only bread-products can be. 😉

  2. “Sweet-flavored pavement” is, quite possibly, the best description of the typical scone that I have ever heard. You, madam, win at Tuesday.

    • *grin*

      Glad to have infected another household.

      I really need to make them again. I’ve been making them minus the chips, since we don’t have any. Gonna pester to add ’em to the list this weekend. mmm

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