Chocolate Raspberry Scones

Chocolate Raspberry Scones, luscious melting dark chocolate pockets & pops of bright raspberry flavour go beautifully together in these easy to make scones.  

Chocolate Raspberry Scones

Don’t these Chocolate Raspberry Scones look tempting? Chocolate and raspberries…mmmm! I made these for Sunday brunch this past weekend. I may have them again this weekend!

I often make these with really good quality chocolate bars like Lindt or Ghirardelli. In that case, I like to just snap the thin chocolate bars into small pieces with my fingers to ensure they are a uniform size.

The same goes for the white chocolate version of this recipe. Our White Chocolate Raspberry Scones has gone on to become our most popular brunch scones recipe ever and is well worth a try too. 

Chocolate Raspberry Scones

I’m a lover of dark chocolate with at least 50% cocoa content, so that’s what I prefer to use in this recipe for chocolate raspberry scones. If  you are a milk chocolate person, feel free to substitute milk chocolate chips or small chunks of milk chocolate. 

Make sure your surface is well floured before you  drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible, so while you can add more flour while working the dough into shape, don’t overdo it or your scones will be less soft and tender.

Like this recipe for chocolate Raspberry Scones?

You’ll find many other great ideas like this in our Muffins and Scones Category and in our Brunch Category.

For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram

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Chocolate Raspberry Scones

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Chocolate Raspberry Scones, luscious melting dark chocolate pockets & pops of bright raspberry flavour go beautifully together in these easy to make scones.

Course: Breakfast/Brunch

Cuisine: North American

Servings: 8 large scones or 18 small scones

Author: Barry C. Parsons

Ingredients

• 3 cups flour
• ½ cup sugar
• 6 tsp baking powder
• ½ tsp salt
• ¾ cup very cold butter cubed
• 6 ounces good quality dark chocolate chopped into small chunks or 1 cup dark chocolate chips
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk
• 1½ cups frozen raspberries

Instructions

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
2. In a food processor, combine the flour, sugar, baking powder and salt.
3. Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
4. Transfer to a large bowl and toss in the chopped chocolate or chocolate chips.
5. Mix together the lemon juice, vanilla extract and milk.
6. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
7. When the flour is almost incorporated, add the frozen raspberries.
8. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
9. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
10. Drop dough on a well floured surface, and  work as little as possible, just a couple of folds to bring it into a sort of circular shape.
11. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
12. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
13. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
14. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

Recipe Notes

Make sure your surface s well floured before you  drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible, so while you can add more flour while working the dough into shape, don't overdo it or your scones will be less soft and tender.

I often make these with really good quality chocolate bars like Lindt or Ghirardelli. In that case, I like to just snap the thin chocolate bars into small pieces with my fingers to ensure they are a uniform size.

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