Every time when I enter bakery I am wondering why I still didn’t try to make scones.
Well today is the day and I can’t wait to take them out from the oven and test this wonderful pastry. This time I made them sweet but not to sweet just with some fresh ripe raspberries and chocolate chips for a tasty kick.
2 cups of pastry flour
1 cup of brown sugar
1 tea spoon baking powder
2 cups of non-fat milk
2 table spoons of cold butter
1 cup of fresh raspberries
1/2 cup of semi-sweet chocolate chip
Preheat oven 400F. Pour dry material into the mixing bowl. Using your fingers cut the cold butter into dry ingredients until mixture resembles coarse crumbs.Fold into the crumb mixture raspberries and chocolate chips. Whisk egg and milk in a bowl until well blended.
Stir the egg mixture into the dry mixture just until evenly moistened. Dough will be sticky. Turn dough onto well floured surface and shape into the circle, 1/2 inch thick.Using sharp knife cut the dough evenly into 8 wedges.Lay scones 2 inches apart on the baking sheet.
Bake them between 12-16 minutes or until firm and golden brown.
Olala….what a great breakfast or snack for any time of the day:)