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Raspberry Chocolate Scones Recipe


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     Raspberry Chocolate Scones

Category   Breakfast - Brunch
Sub Category   None
Servings   9 scones
Preptime   45 min

1 1/2 cup flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons butter, cut into slices
1 cup frozen raspberries
1 cup ricotta
1/2 cup full fat buttermilk
1/2 cup dark chocolate chips

Preheat oven to 425 degrees Instructions- In your food processor, add flour, baking powder, sugar, salt and butter and blend until butter is in small pieces. Add frozen raspberries and pulse the mix until the raspberries are just slightly broken up. Pour contents into a large bowl and add ricotta and cream. Mix flour mixture and wet ingredients together. Add chocolate chips. You may need to add a little more cream to get the mix to hold together.
Generously flour your counter surface and place the mixture on your counter. Form a ball and lightly knead. Pat the dough into a rectangle shape about 5×7 and about 1 inch thick. Cut into 9 square shapes (or you can cut into uniformly sized triangles). Spray a cookie sheet and bake for 15-20 minutes until lightly browned. Cool briefly…..

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