Chocolate Chip Raspberry Scones

This simple scone recipe can be modified in a variety of different ways. Blueberries instead of Raspberries. Leave out the chocolate chips, replace them with white chocolate or butterscotch. Add 1/2 teaspoon of mint or almond extract.

  • 2-1/2 cups All Purpose flour
  • 1/2 cup granulated sugar or brown sugar
  • 2-1/2 teaspoons baking powder (high altitude - reduce to 2 teaspoons)
  • 1 stick (8 tablespoons) cold butter cut into small pieces
  • 1 cup heavy cream (or whipping cream) - (high altitude - increase to 1-1/4 cups)
  • 1 cup frozen Raspberries
  • 1 cup mini chocolate chips
Mix dry ingredients well. Cut in butter. Mix in cream. When the cream is almost incorporated, add fruit, berries or nuts. Bake at 425F for 15-18 minutes (high altitude - 440 degrees for 20 minutes) or until tops are just turning golden and centers are set.