Chocolate Raspberry Cheesecake Scones

Instructions

To prepare the cheesecake

1. Mix together the cream cheese, sugar, vanilla extract and egg
2. Pour into a parchment lined loaf pan. (I have some small silicone loaf pans that were perfect for this purpose)
3. Bake at 300 degrees F for about 25-30 minutes or until the centre of the cheesecake is set.
4. Cool completely before placing in the freezer overnight.
5. Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes.
6. Return the frozen cubes to the freezer until ready to add to the scone dough.

To prepare the scone dough

1. I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
2. In a food processor, combine the flour, cocoa, sugar, baking powder and salt.
3. Cut in the cold butter into the dry ingredients by pulse processing until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
4. Mix together the lemon juice, vanilla extract, and milk.
5. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
6. When the flour is almost incorporated, fold in the frozen cheesecake cubes along with the frozen raspberries.
7. Frozen berries work well because they are less delicate and easier to incorporate into the scone dough. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
8. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional but is shown in the photo.
9. Bake at 375 degrees F for 25 minutes. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.
10. To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.

To prepare the Chocolate Glaze

1. Melt together the chocolate chips and butter. Remove from heat.
2. Blend in the icing sugar and milk until smooth.
3. Drizzle over the warm scones.