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Dark Chocolate Raspberry Scones Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/dark-chocolate-raspberry-scones-recipe/