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Until this raspberry-chocolate number, I had never had a truly moist scone. I don’t think many people have. The first thing that Tim’s co-worker said when he offered her one was, “is it dry?”

I think we’ve gotten too used to the scones from our local coffee conglomerate, but friends, those puffy triangles completely ensconced in maple glaze hawked by the green mermaid are not scones. Real scones, like these, are delicate, tender, buttery. They’re the sweet cousins of biscuits.

This is my favorite scone of the non-drop variety. (My favorite drop scone is a simple butterscotch brown sugar affair that I’ll share soon.) The folding method, which I developed after dozens of batches of messy, leaky scones, ensures that you get raspberries and chocolate even layered in every bite without getting raspberry juice and melted chocolate all over your hands.

Raspberry Chocolate Scones
Adapted from Martha Stewart.

It is essential that you use hard frozen raspberries in this recipe. Because of the way the dough is folded and pressed, fresh raspberries would get squished beyond recognition and leak red sticky juice everywhere.

Makes 8 scones.

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup full-fat greek yogurt
1/4 cup cream
1 large egg yolk
1 cup frozen raspberries
1/2 cup dark chocolate chunks

Heat oven to 400°F.

In a large mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add butter and using either a pastry blender or your hands, work the flour mixture and the butter together until it looks like crumble topping, with some pea-sized pieces of butter still in there.

In a separate bowl, whisk together the yogurt, cream, and egg yolk. Add this to the flour/butter mixture and, with a spatula, quickly mix together into a shaggy dough, about ten turns. It’s okay if you still have some crumbly flour that’s not incorporated.

Cover your work surface with a large piece of parchment paper and lightly flour it. Turn your dough out onto the parchment and knead just a few times, until the dough comes together a little better and you don’t have any more shaggy flour bits hanging out. With your hands, press out your dough into a large square, a little more than a foot on each side.

Now here’s the folding part: spread your chocolate and frozen raspberries onto the top 2/3 of the dough square. Using the parchment paper as leverage, fold the bottom (bare) third of the dough over the middle third, then peel back the parchment. Then, again using the parchment to lift up and carry the dough, fold the top third of the dough over the middle part as well.

You should now basically have a log of dough. Again using your hands, start pressing the dough into a flat rectangle, again a bit wider than a foot, and perhaps about 8″ high.

Cut your dough into eight triangles. Arrange the triangles on a baking sheet, trying to keep about an inch of space between each one. Sprinkle the tops with the remaining 1 tablespoon of sugar. Bake at 400°F for 15-18 minutes, or until lightly browned. Serve warm or room temperature.

Music to cook by: Tongue Tied [Grouplove // Never Trust A Happy Song]

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