Video
Dark Chocolate Raspberry Scones
Buttery soft and tender dark chocolate raspberry scones are studded with fresh raspberries and morsels of dark chocolate. They're topped with a tart and sweet fresh raspberry glaze that makes them look striking!
Ingredients
Scone dough:
- 2 cups 284g all-purpose flour (spooned & leveled), plus more for hands and work surface
- ⅓ cup 65g granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 7 tablespoon 100g cool unsalted butter cut into small cubes
- ¼ cup 60ml sour cream
- 1 large egg
- ⅓ cup 80ml light cream or milk, plus 2 Tablespoons (30ml) for brushing
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 120g fresh raspberries flash frozen (*see notes in article above under Expert Baking Tips on freezing the berries)
- ½ cup 85g dark chocolate chips
Glaze:
- 4 fresh raspberries
- ½ cup 60g powdered sugar
- 2 teaspoon 10ml light or heavy cream
Instructions
- Preheat your oven to 400°F and line a large baking tray with parchment paper.
- Make the scone dough. Combine flour, baking powder, sugar and salt into a large bowl. Add cool butter cubes and rub it in with your fingertips or use a hand mixer until it resembles coarse crumbs and it is well incorporated. Toss through the chocolate chips.
- Whisk together egg, sour cream, milk and vanilla in a small bowl. Make a well in the center of the dry ingredients and pour in the milk mixture. Fold together gently using a spatula until just moistened enough to come together.
- Add the flash frozen raspberries and fold them in. Do not over-mix. The dough will be quite soft and sticky but resist adding more flour. Generously dust your work surface with flour and turn the mixture out onto it. Fold it over once! Sprinkle the soft sticky dough with more flour and pat it down into a circle about 8 or 9 inches in diameter, pressing in loose bits as necessary. Brush off excess flour with a pastry brush and then cut into 8 wedges.
- Transfer wedges to a parchment lined baking tray leaving enough space between them to spread. Use two baking sheets if necessary. Brush tops lightly with milk or cream. Bake for 15-20 minutes or until evenly browned on top and on the bottom. Transfer to a wire rack to cool.
- Make the glaze. Mash the raspberries with a fork until smooth in a small bowl. Add the powdered sugar and whisk until evenly blended. Add the cream and whisk until it reaches a thick drizzling consistency and spoon it over the scones. Enjoy!
