Raspberry chocolate chip scones

raspberry chocolate chip sconeIngredients
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. Kosher Salt
6 T Butter
1/2 c. half and half (may need an extra 2-3 T)
1 tsp. vanilla
3/4 c. fresh raspberries
1/2 c. chocolate chips


Wash raspberries and set in a single layer on a sheet. Freeze while preparing the rest of the recipe.
Preheat oven to 400 degrees.
To a food processor add flour, sugar, baking powder and salt. Pulse until combined. Dice butter and add to food processor. Pulse until it starts to form pea sized crumbs. Add half and half and vanilla. Pulse only until the dough starts to come together. If needed add extra milk. Remove dough from food processor and gently add chocolate chips and raspberries.

Line a baking sheet with Silpat. Press dough into a disk, about 8-10 inches in diameter. Cut dough into 8 wedges. Separate each wedge a little bit.
Bake for 20-25 minutes.

Recipe adapted from littledairyontheprairie.com

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