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Chocolate Raspberry Cheesecake Scones close up of single scone on a white plate

Chocolate Raspberry Cheesecake Scones

Chocolate Raspberry Cheesecake Scones. Perhaps our most decadently delicious scone ever. Freeze them before baking for delicious scones any time.
Course Breakfast/Brunch
Cuisine British Inspired
Keyword cheesecake, chocolate, raspberry, scones
Prep Time 35 minutes
Cook Time 25 minutes
Freezing time fro cheesecake 8 hours
Total Time 1 hour
Servings 16 small scones or 8 large
Calories 328 kcal
Author Barry C. Parsons

Ingredients

For the cheesecake portion

  • 1 cup cream cheese 8oz or 250 g block
  • 1/3 cup sugar
  • 2 tsp vanilla extract
  • 1 egg

For the scone dough

  • 2 3/4 cups flour
  • 2/3 cup cocoa
  • 1/2 cup sugar optional, these actually work as a no sugar added recipe
  • 5 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup very cold butter cubed
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 1/4 cups milk
  • 1 ½ cups frozen raspberries

For the chocolate glaze (optional)

  • 1/2 cup chocolate chips
  • 1 tbsp butter
  • 1/2 cup icing sugar powdered sugar
  • 2 tbsp milk

Instructions

To prepare the cheesecake

  1. Mix together the cream cheese, sugar, vanilla extract and egg
  2. Pour into a parchment lined loaf pan. (I have some small silicone loaf pans that were perfect for this purpose)
  3. Bake at 300 degrees F for about 25-30 minutes or until the centre of the cheesecake is set.
  4. Cool completely before placing in the freezer overnight.
  5. Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes.
  6. Return the frozen cubes to the freezer until ready to add to the scone dough.

To prepare the scone dough

  1. I start the scone dough 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, cocoa, sugar, baking powder and salt.
  3. Cut in the cold butter into the dry ingredients by pulse processing until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  4. Mix together the lemon juice, vanilla extract, and milk.
  5. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
  6. When the flour is almost incorporated, fold in the frozen cheesecake cubes along with the frozen raspberries.
  7. Frozen berries work well because they are less delicate and easier to incorporate into the scone dough. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  8. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional but is shown in the photo.
  9. Bake at 375 degrees F for 25 minutes. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.
  10. To make 16 smaller scones make smaller triangles or use a small biscuit cutter and bake for only about 15 - 20 minutes.

To prepare the Chocolate Glaze

  1. Melt together the chocolate chips and butter. Remove from heat.
  2. Blend in the icing sugar and milk until smooth.
  3. Drizzle over the warm scones.

Recipe Notes

For information on freezing and baking these Scones, check out this post.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.