Chocolate Raspberry Scones are a delicious addition to a buffet.
Norfolk Scones are scones made in two layers with a fruit filling, usually currents. Since so many people love the flavors of chocolate and raspberry,I decided to give that a try. Fresh raspberries are best of course, but we rarely have those around, so I use Solo Raspberry Cake and Pastry Filling or thick raspberry preserves. I posted a picture on Facebook recently and got an enthusiastic response, so I'm posting the recipe here. It appeared originally in More Breaking Bread with Father Dominic.
I once worked on a PBS pledge drive in Milwaukee and made these live on camera in an unfamiliar kitchen set, then served them to the volunteers as they were answering phones. So you should have no trouble making them at home. My buddy Greg made the (slightly exaggerated) comment: “These are so light and so good that you could eat them until you were violently ill, and you wouldn’t really mind.” The lightness comes from using buttermilk instead of heavy cream, a suggestion I received from a Breadhead to whom I owe my thanks. I have even made these with powdered buttermilk (look in the same aisle as non-fat dry milk) and they turned out just as light and delicious as the ones made with the fresh product.
Chop the chocolate chips in a blender or food processor if you have such—I just use a heavy chef’s knife. They should still be granular rather than powdered. And if it’s a hot day, put them in the freezer to firm up, or you’ll end up with a gooey mess! You can substitute strawberry preserves for the raspberry, but fresh strawberries don’t work very well in this recipe.
Chocolate Raspberry Scones
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar
1 Tbs. baking powder
1/8 tsp. baking soda
¼ teaspoon salt
½ cup (1 stick) of chilled butter
½ cup buttermilk
1 large egg, beaten
1/3 cup semi-sweet chocolate chips, chopped fine
½ cup raspberry preserves or cake filling
OR 1 cup of fresh raspberries
Preheat oven to 400 degrees, and lightly grease a baking sheet or cookie pan. Sift flour, cocoa, sugar, baking powder, baking soda and salt into a medium size bowl and stir thoroughly. Cut butter into small pieces. Using a pastry blender or two sharp knives, blend butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped chocolate chips. In another small bowl, whisk buttermilk and egg together until well blended. Pour into dry ingredients and stir with a wooden spoon until just moistened, but do not overmix. Turn dough out onto a lightly floured surface and knead gently for 8 or 10 strokes. Divide in half, and on a lightly floured surface, pat each piece into a flattened 8” round. Lay one round on the pan and spread the top with the raspberry preserves or fresh raspberries. Lay the second round on top. Using a large knife or metal spatula, cut dough into 8 wedges, wiping knife after each cut. Bake at 400 degrees for 15 to 20 minutes, or until round is firm on the edges but still slightly soft in the middle. Cool on a wire rack, then cut apart before serving.
God bless and happy baking!
I once worked on a PBS pledge drive in Milwaukee and made these live on camera in an unfamiliar kitchen set, then served them to the volunteers as they were answering phones. So you should have no trouble making them at home. My buddy Greg made the (slightly exaggerated) comment: “These are so light and so good that you could eat them until you were violently ill, and you wouldn’t really mind.” The lightness comes from using buttermilk instead of heavy cream, a suggestion I received from a Breadhead to whom I owe my thanks. I have even made these with powdered buttermilk (look in the same aisle as non-fat dry milk) and they turned out just as light and delicious as the ones made with the fresh product.
Chop the chocolate chips in a blender or food processor if you have such—I just use a heavy chef’s knife. They should still be granular rather than powdered. And if it’s a hot day, put them in the freezer to firm up, or you’ll end up with a gooey mess! You can substitute strawberry preserves for the raspberry, but fresh strawberries don’t work very well in this recipe.
Chocolate Raspberry Scones
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup granulated sugar
1 Tbs. baking powder
1/8 tsp. baking soda
¼ teaspoon salt
½ cup (1 stick) of chilled butter
½ cup buttermilk
1 large egg, beaten
1/3 cup semi-sweet chocolate chips, chopped fine
½ cup raspberry preserves or cake filling
OR 1 cup of fresh raspberries
Preheat oven to 400 degrees, and lightly grease a baking sheet or cookie pan. Sift flour, cocoa, sugar, baking powder, baking soda and salt into a medium size bowl and stir thoroughly. Cut butter into small pieces. Using a pastry blender or two sharp knives, blend butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped chocolate chips. In another small bowl, whisk buttermilk and egg together until well blended. Pour into dry ingredients and stir with a wooden spoon until just moistened, but do not overmix. Turn dough out onto a lightly floured surface and knead gently for 8 or 10 strokes. Divide in half, and on a lightly floured surface, pat each piece into a flattened 8” round. Lay one round on the pan and spread the top with the raspberry preserves or fresh raspberries. Lay the second round on top. Using a large knife or metal spatula, cut dough into 8 wedges, wiping knife after each cut. Bake at 400 degrees for 15 to 20 minutes, or until round is firm on the edges but still slightly soft in the middle. Cool on a wire rack, then cut apart before serving.
God bless and happy baking!
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