Full of rich, dark chocolate and fresh raspberries, these scones are everything we imagined and more.
These decadent Dark Chocolate Raspberry Scones are as delicious as they sound! Full of rich chocolatey flavor and fresh fruit you will love these scones for breakfast, brunch, and especially dessert! 
I can’t begin to tell you how amazingly decadent and delicious these scones taste!
The photos don’t begin to do this scone recipe justice.
If I could send you a dozen of these I would because everyone needs to try these chocolate scones. Especially if you start every morning with a cup of coffee.
I did a couple rounds of recipe development on these scones and I’m super happy with how they turned out!
Seriously, this dessert, I mean brunch scone, is out of this world!
Even though it looks and tastes like a dessert I’m going to continue treating it like a breakfast treat. Because, why not?
And since this recipe makes 24 mini scones (or 12 regular scones) there is plenty to share with your friends and family. But don’t worry, I won’t judge you if you keep these hidden from everyone else so you don’t have to share.
I completely understand the sentiment!
But since my husband and sister both knew I was making these I had to share. I hope that makes them realize just how much I love them!
I’m sure I’ll be making them again this summer when raspberries can be picked right off the bush.
And luckily they are super easy to make and bake! Which is probably why I have shared so many recipes for scones.
I’m pretty much addicted to them!
Although my Dark Chocolate Cherry Scones, followed closely by my S’mores Scones, are the most popular scones recipe on my blog, I have a feeling this is going to be a new favorite in my home and in yours!
Click here for my tried and true scone icing.
Print
Dark Chocolate Scones with Raspberries
- Yield: 12 regular scones (or 24 mini scones) 1x
Ingredients
Dark Chocolate Raspberry Scones
- 2 3/4 cups all-purpose flour, plus extra if dough is sticky
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup sugar
- 6 oz fresh raspberries, rinsed and dried
- 1/2 cup dark chocolate chips
- 1 stick (1/2 cup) cold unsalted butter
- 1/2 cup half-and-half
- 1/2 cup French vanilla coffee creamer, plus 1-2 tablespoons extra for brushing
Icing Drizzle
- 1 cup powdered sugar, sifted
- 2-3 tablespoons French vanilla coffee creamer
Instructions
- Preheat oven to 400°F. In a bowl, sift together the flour, cocoa, baking powder, salt, and sugar.
- Use your hands to crumble the cold butter into the dry ingredients until pea-sized pieces remain.
- Gently fold in the raspberries and dark chocolate chips.
- Make a well in the center of the dry ingredients and pour in the half-and-half and 1/2 cup of French vanilla creamer. Gently combine until the dough just comes together. If very sticky, add a little more flour.
- Split the dough in half. Place both halves on a lightly floured surface and shape each into a round disk about 2 inches thick. Two disks make 12 regular scones; cut each disk into 6 wedges. For 24 mini scones, shape into 4 smaller disks and cut each into 6.
- Place the scones on a parchment-lined baking sheet and brush the tops with the extra creamer.
- Bake for 20 minutes, until set.
Icing Drizzle
- Whisk the powdered sugar with 2 tablespoons of French vanilla creamer until smooth. Add more creamer a teaspoon at a time until you reach a thick but pourable consistency.
- Drizzle over the cooled scones. Store in a loosely sealed container for up to one week.
Notes
Work quickly with cold butter so the scones stay flaky. Shape the disks by hand rather than rolling — overworking the dough will make them tough.
- Category: Baking
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones for the scones?
Yes, you can use frozen raspberries, but be sure to gently fold them into the dough to prevent them from breaking apart too much.
What type of dark chocolate should I use for these scones?
It’s best to use high-quality dark chocolate with at least 60% cocoa content for a rich flavor that complements the raspberries.
How do I know when the scones are properly baked?
The scones are done when they have risen and turned a light golden brown on top, and a toothpick inserted into the center comes out clean.
