Raspberry Chocolate Chip Scones

While on holidays, we stopped at a local bakery in Lake Placid for breakfast one morning. I ordered a raspberry-chocolate-chip scone that was to die for. Mike admitted for the first time that he actually enjoyed eating a scone. This was the only one he has ever liked. I decided that I needed to replicate this scone. Using the help of allrecipes (reviews of other scone recipes), this is what I came up with. Definitely a winner - They tasted just as good! I used frozen raspberries (as that is what we had on hand), but fresh raspberries would work well, too. Enjoy!

Raspberry Chocolate Chip Scones

• 1 cup sour cream
• 1 egg
• 2 tbsp half and half cream (or milk)
• 1 tsp vanilla
• 1 tsp baking soda
• 4 cups AP flour
• 1 cup white sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 2/3 cup chocolate chips
• 2/3 cup raspberries

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together sour cream, egg, cream, vanilla and baking soda. Set aside.
3. In bowl of food processor, combine flour, sugar, baking powder and salt. Cut in butter, by processing for about 20 seconds.
4. Dump flour/butter mixture into bowl with sour cream mixture, then add chocolate chips and raspberries. Using your hands, mix together all ingredients until just combined.
5. Scoop out roughly 1/3 cup of batter and form into a disc. Place on lightly greased cookie sheet and repeat.
6. Bake in preheated oven for 15-20 minutes, or until scones are just starting to brown on edges. Remove from oven, let cool slightly and ENJOY!