Chocolate Chip Raspberry Scones

These ain't yo momma's old-fashioned "I just look like a sorry excuse for a biscuit" scones.  These are "forget the tea, I can't spare any precious scone room in my tummy" scones.  It's a classic of ours, really Michelle's, as she does all the work and I mmmmmm enjoy.  There's nothing, NOTHING, I say, that's better than these scones.  Not even this.  

Chocolate Chip Raspberry Scones

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1 cup soy yogurt

1 t baking soda

1/2 t vanilla extract

4 cups flour

3/4 cup sugar

2 t baking powder

3/4 t salt

3/4 cup vegan butter 

(we used Earth Balance)

3/4 chocolate chips

about 1/2 cup raspberries

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In a small bowl mix soy yogurt, baking soda, and vanilla.  Set aside.  In a large bowl combine flour, sugar, baking powder, and salt, then cut in the butter into the dry mixture until it forms small crumbs.  Mix in the chocolate chips.  Now, add the yogurt mixture into the large bowl and combine (Michelle had to use her hands, I held her huge rock). You might have to knead it to get all the crumbs in there, but keep with it.  It's almost done.  Preheat the oven to 350.  Divide dough in half and on a lightly floured surface, pat each half into a rectangle.  Like the picture so beautifully illustrates.  Scatter the raspberries across the surface. 

Roll it up into a long log and pat it down, seam side down.  Again, like so.

Now, cut it into squares, then go back and cut the squares into triangles.  Once more, like so.

Put 'em on a lightly greased baking sheet and bake for 15-20 minutes at 350.  Sit, back, forget the tea, and enjoy.