Choc rasp scone cake
 

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CHOCOLATE RASPBERRY SCONE CAKE

2 ½ cup flour                    ¾ cup sugar

4 tsp. Baking powder         ¼ tsp. Salt

2/3 cup margarine,            2/3 cup milk

   room temperature           2 eggs

6 oz. Chocolate chips         1 cup whipping cream

Raspberries

Combine flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse meal.  Combine milk, one whole egg and one egg yolk; mix into dry ingredients just until moistened.

Turn out on lightly floured board; knead lightly several times.  Then bring dough together to form a ball.  Divide in half.  Pat each half to a circle eight inches in diameter.  Place one circle on greased baking sheet; cover evenly with chocolate.  Top with remaining circle, pressing lightly to seal edges. 

Brush top with remaining egg white, beaten; sprinkle with additional sugar.  With sharp knife, slice half way through top layer to form six wedges.

Bake in 425 oven 18-20 minutes until golden.  Transfer to rack to cool slightly.

Whip cream; add 1 cup of the berries.  Sweeten to taste.  Serve wedges of warm scone cake with remaining berries and whipped cream.