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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 2inch scones 37g Recipe makes 24 2inch scones) |
||
| Calories 126 | ||
| Calories from Fat 45 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 236mg | 9% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 6.5g | ||
| Protein 2.1g | 4% | |
Raspberry Chip Scones
By: Hey Jude
Aug 29, 2003
Delicious scones that go great with tea!
24 2inch scones
Ingredients
- 3 cups self-rising flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 3/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry chocolate chips
- 1 egg white, beaten
Directions
1
Combine flour and sugar in a bowl.2
Cut butter into mixture until it resembles coarse meal.3
Add buttermilk and vanilla extract, then raspberry chocolate chips.4
Stir until all ingredients are moistened and form a soft ball.5
Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.6
Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.7
Bake in a preheated 400° oven until golden brown, 10-12 minutes.8
Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Brown Bag
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: igolf
On Apr 13, 2008
These are really great scones. Mine turned out very light and yummy! I don't have self-rising flour, so I used all-purpose flour and baking powder and soda to make some.... The scones turned out great! I'm sure I'll make these again.... if I can find some more raspbery swirled chocolate chips. All I can say is that I hope I do find them because they make excellent scones !
From: mandabears
On Sep 11, 2004
I made these exactly as posted and loooooved them!!!! But DH hates raspberry so the next time I will use regular chocolate chips and some dried cranberries these are so good, I can't believe I made them. Flakey and moist and yummy
From: Kree
On Dec 14, 2003
These are very tasty scones! I realized at the last minute that unlike regular chocolate chips raspberry chips contain milk, so I substituted dried cranberries, as the recipe suggested. I also used soy buttermilk. I did have a little bit of trouble with the dough being too dry, and had to add some more buttermilk to get it to form a ball, but other than that the scones were quick and easy. My family really enjoyed them. I wish I could try them with the raspberry chips, I bet they're even better!
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