1. Preheat oven to 400°F. In a bowl, sift together the flour, cocoa, baking powder, salt, and sugar.
2. Use your hands to crumble the cold butter into the dry ingredients until pea-sized pieces remain.
3. Gently fold in the raspberries and dark chocolate chips.
4. 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.
5. 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.
6. Place the scones on a parchment-lined baking sheet and brush the tops with the extra creamer.
7. Bake for 20 minutes, until set.

Icing Drizzle

1. 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.
2. Drizzle over the cooled scones. Store in a loosely sealed container for up to one week.