Today I tried this recipe for raspberry dark chocolate scones. It seemed too dry that I interrupted DH’s Sunday morning pleasure of college football so he would roll, flatten, and cut the dough pizza style to achieve that triangular scone shape. The end result looked like this:
it’s yummy, but I think I’ll use less raspberries and smaller dark chocolate chips next time. This other recipe from Joy of Baking might be worth looking into. It recommended frozen berries if fresh ones are out season, and substituted cream with yoghurt for a softer texture. Instead of chips, the writer also used a dark chocolate bar.
Hiraeth 