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I start these 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.
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In a food processor, combine the flour, sugar, baking powder and salt.
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Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
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Transfer to a large bowl and toss in the chopped chocolate or chocolate chips.
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Mix together the lemon juice, vanilla extract and milk.
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Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
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When the flour is almost incorporated, add the frozen raspberries.
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Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
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It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
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Drop dough on a well floured surface, and work as little as possible, just a couple of folds to bring it into a sort of circular shape.
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Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
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If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
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You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
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Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.