Yummy In My Tummy Dark Chocolate And Raspberry Scones

Dearest Jess,

The 30 Day Hot Yoga Challenge is complete. I put on my bathing suit the day after I completed this crazy challenge and… it was too big! What an awesome feeling. So needless to say, things are going great.

We had a party to celebrate this achievement (the 30 Day Challenge… not the bathing suit being too big) and I was supposed to make and bring a Greek Salad. When I went to make it, I decided it was a little boring for what I wanted. Please don’t make the mistake of thinking that I do not enjoy Greek Salad. You know it’s one of my favorite things (especially with chicken!) I just was not feeling it for this particular day/event. Instead: Dark Chocolate and Raspberry Scones happened.

I am so excited to share this one with everyone. What a treat! When it is pared with a cup of piping hot tea (even iced tea would be sublime) it is magical.

The only suggestion I would make is to do a tiny bit less chocolate and a tiny bit more frozen raspberries! Mmmmm. Enjoy…


Raspberry Chocolate Tea Scones
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
1 cup miniature chocolate chips or finely chopped chocolate
1 cup frozen raspberries, chopped (keep frozen until you’re ready to add them to the dough)
3/4 cup heavy cream
1 egg, separated
1 teaspoon vanilla extract

1. Preheat panggangan to 425 degrees and line a baking sheet with parchment or a silicone baking mat.

2. In a large bowl, whisk together the flour, baking powder, and sugar. Add the chopped cold butter and rub with your fingers into the flour until the bits of butter are roughly the size of peas. Stir in the chocolate chips/chunks.

3. Separate the egg; reserve the white for later use (you’ll use it to brush on the tops of the scones before baking.) In a separate bowl or liquid measuring cup, whisk together the cream, egg yolk, and vanilla extract.

4. Add the chopped frozen raspberries to the flour mixture. Pour in the cream, and using light, quick strokes, stir with a fork until just moistened (there may still be some flour on the bottom of the bowl.) Use your hands to gather the dough into a ball and knead it lightly a few times, just to gather it together. Don’t worry if there’s still a little flour remaining on the bottom of the bowl.

5. Turn the dough out onto a lightly floured work surface and divide into two balls. Gently flatten each ball into a 1-inch high disk, and cut each disk into 6 wedges (for 12 scones total.) Place on baking sheet and brush the tops with the reserved egg white; sprinkle with sugar.

6. Bake for about 12-15 minutes or until the tops are golden brown and scones are cooked through.

I hope all is going well with your applications. As you already know you are in my prayers.

I am learning so much. I never realized (until the last 2 years or so) how much I truly enjoy purposefully learning. In a lot of ways school distracted me from it. Don’t get me wrong, I hold great value in education, and know how privileged I am to have had the opportunity to go to university. I just have been enjoying the extra ‘brain room’ and time to do so. Discussions are more interesting and even going into certain topics, I am beginning to feel more confident in my reasons for believing things the way that I do.

I am thankful to have you as my friend. So thankful. I’m not sure you fully realize how thankful.

So much Love,

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