Chocolate Raspberry Cheesecake Scones

In the week leading up to Mothers Day we have been featuring plenty of ideas for a great celebratory brunch including over 100 ideas on our Pinterest Brunch Board. Our final suggestion in time for the occasion is another version of our very popular cheesecake scones, this time featuring a favorite combination of raspberry, chocolate and vanilla. Yes, these are just as utterly delicious as they look. How bad can cheesecake chunks baked right into a scrumptious scone be anyway?

To prepare the cheesecake mix together:

One 8 ounce block cream cheese

1/3 cup sugar

2 tsp vanilla extract

1 egg

Pour into a parchment lined loaf pan. (I have some small silicone loaf pans that were perfect for this purpose)

Bake at 300 degrees F for about 25-30 minutes or until the center of the cheesecake is set. Cool completely before placing in the freezer overnight. Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes. Return the frozen cubes to the freezer until ready to add to the scone dough.

I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
2 3/4 cups flour

2/3 cup cocoa
1/2 cup sugar (optional, these actually work as a no sugar added recipe)
5 tsp baking powder

1 tsp baking soda
½ tsp salt

Cut in:
¾ cup very cold butter, cubed
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.

Mix together:

2 tbsp lemon juice
2 tsp vanilla extract
1 1/4 cups milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, fold in

the frozen cheesecake cubes

1 ½ cups frozen raspberries

Frozen berries work well because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional but is shown in the photo.

Bake at 375 degrees F for 25 minutes. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.

To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.

Chocolate Glaze

Melt together

1/2 cup chocolate chips

1 tbsp butter

Blend in until smooth:

1/2 cup icing sugar (powdered sugar)
2 tbsp milk

Drizzle over the warm scones