Dark Chocolate Raspberry Scones Recipe

Introduction

These Dark Chocolate Raspberry Scones are a perfect balance of rich cocoa and tart raspberries, making for a delightful treat any time of day. Crispy on the outside and tender inside, they bring a decadent twist to your typical scone.

Ingredients

• 2 cups all purpose flour
• ½ cup cocoa powder
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 12 tbsp cold butter, grated
• 1 cup buttermilk
• 1 egg
• 1 tsp vanilla
• 1 cup chocolate chips
• ¾ cup raspberries, fresh or frozen

Instructions

1. Step 1: In a large mixing bowl, combine the dry ingredients: 2 cups flour, ½ cup cocoa powder, 1 tbsp baking powder, and ⅓ cup granulated sugar.
2. Step 2: Using a cheese grater, grate the cold butter and stir it into the dry ingredients with a large spoon until the mixture becomes mealy and crumbly.
3. Step 3: In a separate bowl, whisk together 1 egg, 1 cup buttermilk, and 1 tsp vanilla. Pour this wet mixture into the dry ingredients and mix until just combined.
4. Step 4: Gently fold in the raspberries and 1 cup of chocolate chips. If the dough feels too dry, add an extra tablespoon of buttermilk until it is sticky enough to hold together.
5. Step 5: Spread the dough into a circle on a baking sheet and cut it into 8 wedges, similar to slicing a pizza.
6. Step 6: Bake at 375℉ for 20–25 minutes, or until the center is set and no longer jiggly.
7. Step 7: Allow the scones to cool for at least 10 minutes before slicing. For an extra touch, drizzle with melted chocolate before serving.

Tips & Variations

• For a nutty crunch, add chopped toasted almonds or pistachios to the dough along with the chocolate chips.
• Use frozen raspberries straight from the freezer to minimize juice bleeding and keep the dough from becoming too wet.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes before using.
• Try white chocolate chips or chunks for a sweeter contrast to the dark cocoa.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze in a sealed bag for up to 3 months. Reheat gently in the oven or microwave before serving to restore their freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using to mimic the tanginess of buttermilk.

How do I prevent the scones from becoming soggy when using frozen raspberries?

Keep the raspberries frozen until just before folding them into the dough. This helps reduce excess moisture and keeps your scones tender without becoming soggy.

Dark Chocolate Raspberry Scones Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Indulge in these decadent Dark Chocolate Raspberry Scones, featuring a rich cocoa base studded with fresh raspberries and melty chocolate chips. Perfectly crumbly and lightly sweetened, these scones combine the tartness of raspberries with the deep flavor of dark chocolate for a delightful treat, ideal for breakfast or afternoon tea.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• ½ cup cocoa powder
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients

• 12 tbsp cold butter, grated
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

Add-ins

• 1 cup chocolate chips
• ¾ cup raspberries, fresh or frozen

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, ½ cup cocoa powder, 1 tbsp baking powder, ⅓ cup granulated sugar, and ½ tsp salt until evenly mixed.
2. Add Grated Butter: Using a cheese grater, grate 12 tbsp of cold butter directly into the dry mixture. Stir with a large spoon until the mixture resembles coarse crumbs or a mealy texture.
3. Mix Wet Ingredients: In a separate bowl, whisk together 1 egg, 1 cup buttermilk, and 1 tsp vanilla extract until combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined, careful not to overmix to keep the scones tender.
5. Fold in Add-ins: Gently fold in ¾ cup raspberries and 1 cup chocolate chips. If the dough appears too dry, add an additional tablespoon of buttermilk until the dough is sticky enough to hold together when pressed.
6. Shape the Dough: Turn the dough out onto a baking sheet and pat or spread into a roughly 8-9 inch circle. Using a sharp knife, cut the dough into 8 equal triangular wedges, similar to slicing a pizza.
7. Bake the Scones: Preheat the oven to 375℉ (190℃). Bake the scones for 20-25 minutes, or until the centers are set and no longer jiggly. Edges should be firm and slightly crisp.
8. Cool and Serve: Let the scones cool on the baking sheet for at least 10 minutes before removing or slicing further. Optionally, drizzle with melted chocolate before serving to enhance the chocolate flavor.

Notes

• Use cold butter and grate it to achieve a flaky, tender texture in scones.
• Fresh or frozen raspberries can be used; if using frozen, do not thaw to prevent excess moisture.
• Do not overmix the dough to avoid tough scones.
• If dough feels too crumbly, add extra buttermilk 1 tablespoon at a time.
• For a decorative finish, drizzle melted dark chocolate on top after cooling.

Keywords: dark chocolate scones, raspberry scones, chocolate chip scones, breakfast scones, cocoa scones, berry scones, easy scones