The first full-time job Kevin got after graduating from college required him to relocate to Cincinnati. I was still a student then so I visited Kevin whenever I had breaks. Kevin really wanted me to move to Ohio after I graduated so he always tried to show me some of the best foods Ohio had to offer whenever I visited. One of the places he took me to was Graeter’s, an ice cream shop with multiple stores throughout Ohio. Our first visit to Graeter’s was also the first time I had the black raspberry chocolate chip ice cream in a cup. Each scoop of creamy, fruity ice cream was interlaced with chunks of chocolate chips. I loved the ice cream so much that I craved this specific flavor of ice cream all the time. Once I moved to Ohio, I tried to cut back on eating too much ice cream, but since the local supermarkets carried pints of this addicting ice cream, I often have to skip the ice cream aisle just to keep me from buying one too many pints of ice cream. The flavors of this ice cream inspired me to develop the chocolate chunk scones with raspberry glaze. At least, these scones will hold me over until my next ice cream craving.
Chocolate Chunk Scones with Raspberry Glaze:
Scones:
· 2 cups all-purpose flour, plus additional for rolling out dough
· 1 tablespoon baking powder
· ½ teaspoon kosher salt
· 1½ tablespoons granulated sugar
· 6 tablespoons unsalted butter, cold and cubed
· ¼ cup bittersweet chocolate chunks
· ¼ cup semisweet chocolate chips
· 1 cup whole milk, cold
Glaze:
· 1½ tablespoons pureed raspberries, strained to remove seeds
· 1 cup confectioners’ sugar
· ½ teaspoon vanilla extract
· 1 tablespoon unsalted butter, melted
Directions:
1) Preheat oven to 400°F. Line a baking sheet with parchment paper
2) In a large bowl, combine flour, baking powder, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter, cut together the ingredients until dough resembles coarse crumbs. Add in the chocolate chips. Gently mix in the milk until dough pulls together.
3) Lightly flour a working surface. Roll dough out and gently form a circle, taking care not to work the dough too much. Once circle is formed, cut in half vertically and again horizontally. Then, cut diagonally on both sides until eight equal triangle pieces are formed. Add additional chocolate chunks on top, if desired.
4) Place the triangle scones on the baking sheet about an inch apart.
5) Bake scones for 18-20 minutes until scones are light golden brown in color. Let scones cool completing before applying glaze.
6) To make the glaze, combine all ingredients in a bowl. The consistency of the glaze should be smooth, but not too thin.
Takeaways: I would try to find black raspberries and make these scones again using pureed black raspberries. The combination of raspberry and chocolate worked well. The use of bittersweet and semisweet chocolate added a nice contrast to the sweetness of the scones.
