MINI CHOCOLATE RASPBERRY SCONE LOAVES

Preheat the oven to 375°F (190°C). Lightly butter 5 molds in a mini loaf tin and set aside.
Start by making the dough. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the butter, and into the flour mixture using a pastry cutter or two knives until pea-sized pieces remain. Add the chocolate and toss to coat.
In a medium bowl, whisk together the heavy cream, egg, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon or hand mixer to combine, making sure not to overmix. 
Turn the dough out onto a generously floured surface and bring together with your hands. Fold the dough over itself 3-4 times, then use your hands to pat the dough into a 14x6-inch rectangle. 
Dollop the raspberry jam across the surface of the dough and spread.
Cut the dough into 4 equal strips lengthwise, then cut each strip into 5 equal pieces. Layer 4 pieces together and place them upright in the prepared mini loaf molds (it will look sideways, with the dough and the raspberry layers visible from the top). Continue that process until all of the pieces are used.
Brush the tops of each mini loaf with the milk, then generously sprinkle with the sugar.
Bake for 25-28 minutes, until a toothpick inserted into the middle comes out clean and the top is golden brown. If the top is browning too quickly, cover with aluminum foil for the last 5-10 minutes.
Let cool for 5 minutes in the pan, then remove the mini loaves and place on a wire rack. 
Serve warm with butter if desired. 
Enjoy!