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I’m hoping that by now you have gotten to know my friend Sarah that occasionally gives me permission to post her delicious recipes. Sarah is a fellow Air Force wife who has posted several recipes here on the blog before – one of which went viral and to-date has over 1 million views! You can see all of her recipes here: Sarah’s Recipes.
Recently, Sarah posted a recipe on her Facebook and I just had to have it posted to the blog. I am not usually big on scones, but I love berries and I love chocolate and these scones just looked so incredible that I had to share.
These raspberry chocolate chip scones would be the perfect gift for any friend, something special to serve to visitors to your home, or amazing enough to serve to your own family and keep for yourselves. Whatever you decide to do with them, I am sure you will enjoy the sweetness that comes from this amazing recipe!
- 2 ½ cups of Flour
- 4tsp Baking Powder
- 1tsp of Salt
- ¼ cup of sugar
- 1 stick of COLD butter
- 1tsp Vanilla
- 1 container of Raspberries
- 1 cup of mini Chocolate Chips
- 1 cup buttermilk (Quick cheat: 1tsp of vinegar in a cup of Half and Half)
- Preheat oven to 425.
- In a large bowl mix the flour, baking powder, salt and sugar.
- Cut the cold butter into pieces and mix in the dry ingredients with a pastry blender or a fork.
- Make a well in the middle of the dry mix and add the buttermilk and vanilla giving just a few stirs to make the dry ingredients slightly wet.
- Then add the raspberries and chocolate chips and gently fold them in stirring a few more times. It will look lumpy and sticky on the spoon, but the biggest thing is to not over stir, you just need it mixed.
- Put some lose flour on your counter and make the ingredients into a ball with your hands.
- Put them onto the flour and work it with your hands until it is incorporated and no longer loose.
- Now I like to flatten it out to about an inch of thickness and cut them out with a biscuit cutter (I use my plastic outer sleeve of my 1 cup pampered chef measuring cup it makes the perfect size.)
- Place on a stone cookie sheet and bake 11-15 minutes at 425 degrees.
To view more recipes on Singing Through the Rain, see my recipe list!
My name is Sarah I’m an Air Force Wife and the mother to 2 rambunctious and lively sons. Donnie who’s 4 and Wes who is 1. I love cooking and baking! I live my life like an open book and I enjoy every bite.