Prep:

Cup of Yum
1. Preheat oven to 425F degrees, line a baking sheet with parchment paper, or grease a scone pan.

Make the dough:

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
2. Add the cold cubed butter and mix it into the dough with your hands until it resembles coarse crumbs.
3. Add the milk into the bowl and mix to combine the dough. It should be moist but not sticky. Add the chocolate chips and mix them into the bowl. Add the raspberries to the bowl, and with a spatula, gently fold them in.

Form the scones:

1. If using a scone pan, grease it well and divide the dough among the scone-shaped spaces.
2. Otherwise, lightly flour your counter and shape the dough into a round, 8-inch circle, about 1.5 inches high -similar in height and shape to a round cake pan- shaping it gently without pressing on the raspberries so as not to squish them. Using a sharp knife, cut the circle into six triangles and transfer them to the lined baking sheet. Brush the tablespoon of milk over the scones. This will give them a shiny look.

Bake:

1. Bake the scones for 12-15 minutes until the tops are lightly browned and when a toothpick inserted through the middle comes out clean. Once done, remove them from the oven and let them cool down to room temperature before glazing.

Glaze:

1. To glaze the scones, combine the glaze ingredients in a small bowl. With a spoon, drizzle the glaze over the cooled scones and wait for it to set for a few minutes before eating them.

Storage:

1. Store leftover scones in an airtight container or zip bag for up to 3 days on the counter.