Mmm mmm! These homemade breakfasts I have been making have really been much more enjoyable than my old standby, cereal. Having a homemade baked good and a glass of juice is much more enticing, and anything that makes my morning better is a very good thing. These scones are awesome! Raspberry and chocolate are really two things that were made to go together, and their flavors really come together in these scones. I also really like these because they are made with yogurt which I think gives the scone a softer, smoother texture.

This recipe is from Joy of Baking. I used fresh raspberries because, since they are in season, I would consider it a crime not to :) The recipe calls for whole milk plain yogurt, but I used low-fat vanilla because that is what I had and they turned out fine. Finally the recipe recommends sprinkling with powdered sugar and broiling for a few seconds to achieve a “crunchy crust” on top, but I didn’t think it was necessary so I just skipped that step.

Raspberry Chocolate Scones
2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 tbsp. unsalted butter, cold and cut into pieces
~1/2 cup dark chocolate chunks or chips
¾ cup fresh or frozen raspberries
½ cup plain or vanilla yogurt
1 ½ tsp. vanilla extract
1 large egg, lightly beaten

For egg wash:
1 large egg, lightly beaten
1 tbsp. milk or cream

Preheat oven to 375° F and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.