Dark Chocolate Scones with Raspberries
Recipe Type: Baking
Dark Chocolate Raspberry Scones Ingredients
  • 2¾ Cups Flour + Extra for Stickiness *(1)
  • ½ Cup Unsweetened Cocoa Powder *(1)
  • 2 Teaspoons Baking Powder
  • 1 Pinch Salt
  • ¼ Cup Sugar
  • 6 Ounces Fresh Raspberries, rinsed & dried
  • ½ Cup Dark Chocolate Chips
  • 1 Stick of Cold Butter (1/2 cup)
  • ½ Cup Half & Half
  • ½ Cup French Vanilla Creamer + 1-2 Tablespoons Extra *(2)
Icing Drizzle Ingredients
  • Click the link above for the recipe.
  1. First, preheat your oven to 400° degrees Fahrenheit *(3), then in a bowl sift all of the dry ingredients. 2 & ¾ cups flour, ½ cup cocoa, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
  2. Use your hands to crumble one stick of butter into the dry ingredients. *(4)
  3. Next, gently fold in the 1 cup of raspberries & ½ cup of dark chocolate chips.
  4. Make a well in the center of the dry ingredients & pour in your ½ cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients. *(5)
  5. Freezing/Baking Note. *(6)
  6. Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. *(7)
  7. Cut the dough into scones with a pizza cutter or large knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with a little bit of French vanilla creamer.
  8. Place the scones in your preheated oven & bake your scones for 20 minutes.
  9. Top with a drizzle of icing created by mixing a couple of tablespoons of French vanilla creamer & powdered sugar to your desired thickness. *(7)
  10. Keep your Dark Chocolate Raspberry Scones stored in a loosely sealed container for up to one week. *(8)
*1. Make sure not to scoop right from the container, this will compact the ingredient flour/cocoa powder & be too much. Scoop with a spoon into your measuring container for more accurate measuring.
*2. You can skip the creamer & use whole milk or more half & half with 2 teaspoons pure vanilla extract instead, but I personally prefer the baked consistency/texture of the creamer which seems to make the scone less dry.
*3. If you plan on freezing the dough before baking hold off on preheating your oven.
*4. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
*5. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough. When you are mixing the liquid & dry ingredients the dough will feel like it needs more liquid, but once you start forming it into disks & cutting them you will realize you need more flour to keep your hands from sticking to the dough. For freezing, don’t worry if there are still dry ingredients not combined, this will get worked into the dough when you form the scones before baking.
*6. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*7. For a thicker icing add more powdered sugar. For thinner add more French vanilla creamer.
*8. When left in a sealed container the scones become too moist. Best if reheated in the oven.
Recipe by Honest Cooking at https://honestcooking.com/dark-chocolate-scones-raspberries/