Happy Day Scones

I am SOOOO ready for this new season. School's out.... I'm just dreaming girls......dreaming of all the projects I can do this summer. It truly makes me swoon! I am enjoying every possible moment lately. Savoring every sweet breath....taking in every green leaf and every priceless smile from my precious children. More plans, more projects, more dreams.......EXCITING!!!!!
Right now I think I'm going to make these incredible scones that I found on  Eggs on Sunday.

They are really easy and deeeelish.

I think the fam will love them.....after all...what's no to love? Chocolate, raspberries, butter.....YUMMMM!

These are actually photos taken by   Amy   . I hope it's OK to do this. I did read somewhere that as long as you're giving credit to the blog you get the info from, it's politically correct in blogland.

Here's the recipe for these scrumptious treats...., but please do go and visit Eggs on Sunday. Blessings to you all dear friends.....Have a lovely evening! Love ~~Shine

__________________________________________________________________

Raspberry Chocolate Tea Scones

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
1 cup miniature chocolate chips or finely chopped chocolate
1 cup frozen raspberries, chopped (keep frozen until you’re ready to add them to the dough)
3/4 cup heavy cream
1 egg, separated
1 teaspoon vanilla extract
Directions
Preheat oven to 425 degrees and line a baking sheet with parchment or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, and sugar. Add the chopped cold butter and rub with your fingers into the flour until the bits of butter are roughly the size of peas. Stir in the chocolate chips/chunks.
Separate the egg; reserve the white for later use (you’ll use it to brush on the tops of the scones before baking.) In a separate bowl or liquid measuring cup, whisk together the cream, egg yolk, and vanilla extract.
Add the chopped frozen raspberries to the flour mixture. Pour in the cream, and using light, quick strokes, stir with a fork until just moistened (there may still be some flour on the bottom of the bowl.) Use your hands to gather the dough into a ball and knead it lightly a few times, just to gather it together. Don’t worry if there’s still a little flour remaining on the bottom of the bowl.
Turn the dough out onto a lightly floured work surface and divide into two balls. Gently flatten each ball into a 1-inch high disk, and cut each disk into 6 wedges (for 12 scones total.) Place on baking sheet and brush the tops with the reserved egg white; sprinkle with sugar.
Bake for about 12-15 minutes or until the tops are golden brown and scones are cooked through.