Friday, August 20, 2010

The Betty Crocker Project : Raspberry Chocolate Scones

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Where we're going, you need scones...

Friday morning is a good time to just chill, think about the weekend that lays just a few hours away, drink some coffee, and listen to this. Friday morning is a good time to watch cartoons or Charmed, (but skip Semi-Charmed, or it will seriously be stuck in your head all day) maybe read a few pages of a book you love but doesn't require any real thought, perhaps watch a little Space Ghost, or maybe if you're feeling a little more sunny and upbeat there is always this. Whatever your mood, set aside half an hour to enjoy these scones with some coffee or tea and some of your favorite time-wasters, and it can make any day feel like a Friday.

You could call this time travel without the DeLorean, a chocolaty time machine with raspberries and a crispy raw sugar crust. The kind of scones you only share with that special someone, because serving someone a scone that good says "I Love You" without saying a word. So let's make some buttery-tasting, sweet scones that are so good they just might be inappropriate for the work place*.

Raspberry Chocolate Scones
  • 1 3/4 Cups Flour
  • 3 Tablespoons Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Margarine
  • 1 Tablespoon EnerG Egg Replacer (just the powder; not made per the instructions on the box)
  • 1 Tablespoon Applesauce
  • 1/2 Teaspoon Vanilla
  • 3/4 Cup Frozen Raspberries (don't defrost)
  • 1 Dark Chocolate Candy Bar (crushed; there are several vegan dark chocolate bars, like Trader Joe's, but read the labels to make sure)
  • 6 Tablespoons Soy Coffee Creamer (you're going to mix it in 1 Tablespoon at a time, which is why I measured it like this; you'll want a little extra to brush over the top too)
  • Raw Sugar to sprinkle over the top
  • Baking Spray

Preheat oven to 400.

In a large bowl, mix Flour, Sugar, Baking Powder and Salt. Then with a hand pastry blender, mix in the Margarine. Mix until the Ingredients look like fine crumbs. With a large spoon, stir in Egg Replacer, Applesauce, Vanilla, Frozen Raspberries and crushed Chocolate. Then, stir in the 6 Tablespoons of Soy Coffee Creamer one Tablespoon at a time.

Spray your glass pie pan/dish with Baking Spray. Take the Dough and gently press it into the pie pan. Make sure it's even, and that there are no pockets or holes.

Brush with Soy Coffee Creamer and sprinkle with Raw Sugar.

Bake for 15-20 minutes. Start checking on it after 10 and remove from the oven once you can stick a toothpick in the center and remove it cleanly.

When you remove it from the oven, move it onto a rack to cool. Once cool, move it to a cutting board and use a pizza cutter to cut it into 8 pieces; just enough for Dan and I to take little Friday morning trips Monday through Thursday. Actual Friday mornings may require another batch.

*Meet The Shannons suggests a nice friendly peanut butter cookie or a batch of downright neighborly caramel sticky rolls for professional/platonic potlucks and get togethers.


  1. Here in Berkeley I've seen people standing in front of the chocolate displayed at our local market take 20 minutes debating, brand, degree of bitterness, political issues etc. I am partial to Scharffenberger (local until bought up by Hershey's and still being manufactured with artisan quality. My question is which size chocolate bar and what chocolate. Standard Scharffenberger bar is 3 oz. I favor bittersweet 70% cacao. Would one of these work? My husband now chooses "endangered species All Natural (72%). It comes in box containing 3.5 oz in 10 pieces. Would these work? Should I use less than all 10? What's the best way to crush the bars? Would a food processor make the pieces too small?

  2. This looks delicious!

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  4. That's a really good question! We used a Trader Joe's Organic 72% Dark Chocolate that was 3.5 ounces. I first crushed it by slowly rolling it up while still in the package - breaking it into smaller pieces. Then I dumped the whole package in a metal bowl and smashed them with a Pastry Hand Blender till they were about the size of chocolate chips or a bit larger. There was a bit of chocolate dust but when that gets mixed into the scones it makes smaller swirls of chocolate throughout the scone which is kinda sweet.

    I think a food processor or even a cheese grater could work too.