Chocolate Raisin Scones

To me, scones are the perfect marriage of a biscuit and muffin. There's the wonderful flakiness that's just asking for jam to come hangout, and then the sweetness and flavors of a muffin. Let's go back to Spring 2010: my now fiancé has decided to brave a weekend in Maine with me, which includes meeting my parents. Clearly my nerves were at an all time high, I probably was talking too much, but what did I decide to make for breakfast one morning? Scones of course! And to this day, my man tells me that they are the only ones he has ever liked. Best way to a man's heart is through his stomach, isn't it?

Fast-forward to Summer 2013. I am working at Clinton Street Baking Co. in New York City as a pastry intern, which is only half as glamorous as you may think! Although the kitchen was 95 F every day and we worked in a space the size of a closet, the scones were one of my favorites to make. Why? Because they were not your typical scone. The triangle had been turned to a round, the egg wash and sugar topping was now just a heavy dose of turbinado sugar, and the flavors ranged from mixed berry to chive, fleur de sel and cheese. Although Roberto's love for them came many years ago, mine seemed to happen one wonderful work morning at 6am.

Yield: 6



Raisins--3 oz, or 3/4 cup

Semi-sweet Chocolate--1.5 oz, or 1/4 cup

Flour--12 oz, or 2 1/3 cup

Baking Powder--0.2 oz, or 1/2 TBL

Baking Soda--0.05 oz, or 1/3 tsp

Brown Sugar--1.75 oz, or 1/4 cup

Salt--0.1 oz, or 3/4 tsp

Butter, cold--4.5 oz, or 9 TBL

Heavy Cream--8 oz, or 1 cup



Preheat your oven to 400 F.

Sift together the flour, baking soda, baking powder, salt and brown sugar.

Cut up the butter into 1" cubes, add to the mixer, and pulse using the paddle attachment. You don't want to put your mixer on for more than 5 seconds at a time, as you still want your butter to be hazelnut sized pieces for a flaky final product.

Add the heavy cream and only mix until the dough comes together.

Add the raisins and chocolate, mix until incorporated.

Take the dough and split it into 6 equal scones, shape into rounds.

Bake for about 15 minutes, or until they are medium golden brown on top.

Best served warm!

Bon Appétit!

Inspired by Tartine Bakery, Clinton Street Baking Co.