Chocolate Raspberry Scones
Indulge in the perfect balance of rich, buttery goodness and sweet-tart flavors with these Chocolate Raspberry Scones. Made with fresh raspberries and decadent dark chocolate chunks, these flaky, golden brown scones are a delightful combination of fruity freshness and velvety richness. Perfect for breakfast, brunch, or an anytime treat, this recipe comes together in just over 30 minutes. A touch of coarse sugar on top adds a satisfying crunch, while the optional egg wash gives them a bakery-style finish. Whether served warm with a cup of coffee or as a show-stopping addition to a dessert spread, these scones are guaranteed to impress. Ideal for fans of chocolate and berry pairings, this recipe is a must-try for your next baking adventure.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.67 cup heavy cream
- 1 teaspoon vanilla extract
- 0.75 cup dark chocolate chunks or chips
- 1 cup fresh raspberries
- 1 egg (for egg wash, optional)
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract.
Gradually pour the cream mixture into the dry ingredients, stirring with a fork until the dough starts to come together. Be careful not to overmix.
Gently fold in the chocolate chunks and fresh raspberries, being careful not to crush the raspberries.
Turn the dough out onto a lightly floured surface and gently shape it into a round disk about 1 inch thick.
Use a sharp knife or bench scraper to cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, whisk the egg to make an egg wash and brush it lightly over the top of each scone. Sprinkle with coarse sugar for added sweetness and crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 154.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 234 mg | 18% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
