Bonshaw Breezes B&B, PEI,  guests favourite, holiday scone

 Preheat oven to 425F (220C)

Ingredients

Baking sheet, lined with parchment paper or lightly greased
1/4 cup raspberry jam
1/4 cup semi sweet chocolate chips
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter, chilled and cut into pieces
3/4 cup buttermilk
Topping 2 tbsp whipping (35%) cream
2 tbsp granulated sugar
Confectioner's (icing) sugar for dusting (optional)

Method

1. In a small bowl, mix together raspberry jam and
chocolate chips. Set aside.

2. In a food processor fitted with a metal blade, combine
flour, sugar, baking powder, baking soda and salt.
Pulse for 5 seconds. Add butter and pulse using
on/off motion until mixture resembles coarse meal.

3. Add buttermilk and pulse just until the dough forms
a ball. Scooping dough with rounded 1/4-cup(50ml)
ice cream scoop or measuring cup, place balls on
prepared sheets, about 3 inches (7.5cm) apart. Using
your thumb, make a deep indentation on top of
each scone. Place a scoop of the reserved raspberry
mixture in each indentation.

4. Topping: Brush tops of scones with cream and
sprinkle with sugar. Bake in preheated oven for
about 20 minutes, until crusty and golden brown.
Transfer scones to rack to cool. Dust lightly with
confectioner's sugar before serving, if desired.