Raspberry Scones

Preheat oven to 350 F.

Combine flours, sugar and baking powder in the bowl of a stand mixer. Mix on low to combine. Cut your butter into thin slices and add it to mixer. Blend on low speed with the paddle attachment. Continue to add all the butter until the mixture resembles small pebbles. (Alternately you can cut it in as you would any pastry crust, with a couple of knives or a pastry cutter).

Add in your raspberries and give it a really quick stir. Then add in the milk and vanilla. Mix ONLY until just barely combined.

Split your dough in half. On a lightly floured work surface, lightly knead one of the sections until it just comes together in a ball. It will still be very crumbly. Roll it out to about ¾ of an inch thick and then cut it into 8 wedges. Place scones on a baking sheet (greased, with parchment paper, or a silicone mat). Do the same with the other half of the dough. (Or you can make 8 large scones by rolling all of the dough out in just one piece—instead of splitting it into 2 sections).

At this point I like to put them in the freezer for about 10 minutes or more. Or you can just put them out on the deck because you know, it’s -35 degrees Celcius here today. You can skip the freezing step if you want but it really helps give them that nice fluffy pastry texture.

Bake at 350 F for about 20 minutes or until golden brown. Let them cool almost all the way before icing.

For plain white icing:

Stir all of the icing ingredients together, adding more water if it’s too thick, or more icing sugar if it’s too thin. Spread or drizzle onto cooled scones.

For chocolate topping:

Melt the chocolate and cream together in the microwave. I did it for 30 second intervals at 30% power, stirring between each heating. Continue heating in 30 second intervals until all the chocolate is melted.