Description
Indulgent scones featuring the luxurious combination of dark chocolate and tart raspberries, perfect for brunch or tea time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dark chocolate chips
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fold the dark chocolate chips and raspberries into the mixture gently, being careful not to crush the berries.
- Combine the heavy cream and vanilla extract in a separate bowl. Pour this into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it just a few times until it holds together. Shape into a circle about 1 inch thick.
- Cut the circle into wedges and place them on the prepared baking sheet. If you like, brush the tops with egg wash for a golden finish.
- Bake for 15-20 minutes or until the scones are golden brown. Allow them to cool slightly before serving.
Notes
Serve warm or at room temperature, pairing beautifully with clotted cream or a dollop of whipped cream. For a whimsical touch, drizzle melted chocolate over the top or dust lightly with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg