Remember a few months ago when I was eating cookie butter by the spoonfuls? Luckily, my dependence on cookie mush has since abated. But I have recently rediscovered my love for chocolate-covered gummy bears. Oh, have we talked about them? Chocolate-covered gummy bears (or CCGB) are the apotheosis of candy perfection. Part fruity, part rich chocolatey, CCGB satisfy every candy need. They’re wonderfully decadent in their chocolatey goodness first, followed by a refreshing fruity chewiness that leaves you wanting more. Yes, I am straight-up addicted to chocolate-covered gummy bears. It all started out so innocently. I got a handful from our local bazaar of all things tasty, Sahadi, thinking it was a nice treat to myself. But of course when you have one, there’s no stopping yourself. By the time I made it home from Brooklyn, the bag was empty.
Now, I’ve never smoked, I truly hate the taste of liquor, and I don’t have the foggiest idea how one ingests most illicit drugs. But chocolate-covered gummy bears are my own personal downfall. Superman had Kryptonite, Achilles had his heel, I have chocolate-covered gummy bears. Having a degree or two in psychology, I could tell my predilection for those little suckers had crossed over into a truly unhealthy habit when I came home from work, popped a few into my mouth for a pre-dinner treat, and an hour later found myself lying on the floor, arms and legs spread out with an empty bag of chocolate-covered gummy bears next to me. When asked if I was all right, I sheepishly explained that I had gorged myself on chocolate-covered gummy bears and so not only was I not hungry for dinner, I was in a strange mental and emotional state. Completely incapacitated, I needed to lie on the carpet for just a little longer to try to pull myself together. That’s the problem: it’s a slippery slope between one innocent chocolate-covered gummy bear and complete lack of self-control.
In an attempt to wean myself off of chocolate-covered gummy bears, I decided to make something a little less addictive, but a decent substitute. With some wonderfully sweet and juicy raspberries lying around, I decided to get my fruity, chocolatey fix in with a new creation: raspberry milk chocolate scones.
I only made a few at first, thinking that, at the end of the day, I have limited scone-eating capacity. But underestimating the power of my genius, I soon learned that these scones are absolutely addicting in their own right. AND since they’re not highly processed (and straight sugar), I was able to convince myself that they have nutritional value; after all, raspberries are fruit and you need to eat several servings of fruit each day, and lots of studies are showing how chocolate is actually healthy. By the end of the weekend, I had completely abandoned any notion of self-restraint. After making 3 batches, I found myself fighting off my parents, my sisters, and even my nieces and nephews for the last scone. Clearly, I was not alone in my lack of willpower.
I would recommend you make some so you can understand, but I feel it’s only right to warn you that you may discover a whole new side of yourself and it’s not pretty. When you find yourself standing over the kitchen counter, scarfing down the last scone in the middle of the night, don’t say I didn’t warn you. Then again, this might be a perfect swap for a far less innocuous addiction. Ever the justifier, I am.
Raspberry Milk Chocolate Scones
Makes 8 scones
Recipe adapted from basic cream scone recipe from
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 2 ½ tablespoons unsalted butter, chilled and cut into ¼-inch pieces
- 1/3 cup good quality chocolate chips (I prefer Guittard milk chocolate chips)
- 1/3 cup raspberries (washed and gently dried)
- ½ cup heavy cream
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Throw flour, baking powder, sugar, and salt into a food processor fitted with steel blade. Pulse until it’s nicely mixed.
- Drop butter slices into dry ingredients in food processor and pulse to mix in butter until it resembles a coarse meal. Transfer dough to large bowl.
- Mix in heavy cream with a spatula until dough begins to form. Add in chocolate chips and raspberries and barely mix until evenly distributed in dough.
- Transfer the dough to a nice big, floured cutting board (or countertop) and knead just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.
- Flatten the ball so it’s a nice round disc about ½ inch thick, then cut the scone into wedges. (The raspberries can make the dough a bit sticky and unwieldy. If it’s too sticky to cut, add a little flour, and cut using a floured sharp knife).
- Place the wedges on an ungreased baking sheet (or if you prefer, a baking sheet lined with parchment paper) and sprinkle a little turbinado or raw sugar on top. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours if you’re not ready to bake right away.)
- Bake until scone tops are light brown, 12 to 15 minutes, and let them cool for a few minutes. Enjoy!