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).