Raspberry & Dark Chocolate Chunk Scones

200 grams all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
2 1/2 tablespoons white sugar
1/2 teaspoon salt
60 grams cold butter, cut into cubes
140-150 ml buttermilk (I used 150 ml and the dough was extremely sticky, next time I would start with 140 ml and add additional if needed)
3/4 cup frozen raspberries
1/2 cup chopped dark chocolate (chocolate chips would be fine also)
For brushing, 1 egg yolk and 1 tablespoon milk
Serve with clotted cream (thank you Zoe) and raspberry jam
Preheat oven to 220 degrees C (425 F) and line a baking sheet with waxed paper.
In the bowl of a food processor, add the flour, baking powder, sugar, and salt. Pulse for a few seconds to combine. Add the cubes of cold butter.
Pulse the food processor a few times to incorporate the cubes of butter. The consistency should be grainy and the remaining lumps of butter should be smaller than a pea.  Transfer mixture to a medium sized bowl and add the raspberries and chocolate.  Using a wooden spoon, mix to combine.  Add the milk and combine with a wooden spoon. If you find your mixture is too wet, slowly add more flour, no more than 1 tablespoon at a time. 
Transfer dough to a well floured surface and knead quickly, about 3 to 4 times. Do not over work the dough or the scones will become chewy after baking. Pat into a round disc, about 3cm high (1.25").  Using a cookie cutter, cut out scones and transfer to the baking sheet. Re-roll the remaining dough and cut out additional scones.  Lightly beat the egg yolk and milk together and brush the tops of the scones. Bake for 13-15 minutes or until lightly golden brown. Move baking sheet to a wire rack to cool.  Serve warm with the clotted cream and jam.
Recipe slighty adapted from Delicious Days