Dark Chocolate Raspberry Scones

Dark Chocolate Raspberry Scones {Sweet Pea's Kitchen}

It’s pretty clear by now that I’m a big fan of scones. Forget everything you think you know about scones-if you still think that they’re dry and lack flavor, then you’ve never tried a good recipe. When done right, scones are buttery, creamy and the best kind of melt-in-your-mouth deliciousness. They’re just as awesome as a biscuit, just a bit sweeter. :)
Dark Chocolate Raspberry Scones {Sweet Pea's Kitchen}

I’ve really been enjoying the summer berry season. Ever since they began to make an appearance in the local stores, my fridge and has been overflowing with raspberries, blueberries and strawberries. The past few weeks raspberries have been super cheap so I’ve been hoarding them like a squirrel and throwing them into everything. Since I’m hosting a giveaway for Greek yogurt this week, I decided to adapt one of my favorite scone recipes to include some Greek yogurt and some of the fresh raspberries I’ve been hoarding. Together they make one incredibly delicious breakfast treat! Moist and tender with fresh raspberries and dark chocolate in every bite.

Dark Chocolate Raspberry Scones {Sweet Pea's Kitchen}

Don’t forget to enter my Chobani Greek Yogurt Giveaway! A custom shipment of Chobani just might be delivered right to your front door! The lucky winner will receive six 32-ounce containers of Chobani! CLICK HERE for your chance to win! 😀


Dark Chocolate Raspberry Scones

Moist, and tender scones with fresh raspberries and dark chocolate in every bite.

Yield: 8 scones


10 tablespoons unsalted butter (1/2 sticks), divided, and frozen
1 1/2 cups fresh raspberries (about 7 1/2 ounces), cut into 1/4- to 1/2-inch pieces
1/2 cup whole milk
1/2 cup Greek yogurt (plain or raspberry)
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup mini chocolate chips

For the Glaze:
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract


Preheat oven to 425 degrees F.
Grate 8 tablespoons of butter on large holes of box grater Place grated butter in freezer until needed. Melt remaining 2 tablespoons of ungrated butter and set aside. Place raspberries in freezer until needed.
Whisk together milk and Greek yogurt in medium bowl; refrigerate until needed.
Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes.Transfer to a wire rack to cool slightly.
While the scones are cooling, make the glaze by mixing the confectioners sugar, milk and vanilla extract together until smooth. Drizzle over each scone and allow the icing to dry before serving.

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9 Responses to “Dark Chocolate Raspberry Scones”

  1. #
    Janna M — August 27, 2013 @ 6:20 pm

    I love that you’ve used yogurt instead of cream. Scones are one of my favorite things but I never have heavy cream when I want to make them but I always have yogurt.

  2. #
    Kumar's Kitchen — August 28, 2013 @ 1:21 am

    these are the most adorable scones we have ever seen,so beautiful and scrumptious to the core :-)

  3. #
    steph@stephsbitebybite — August 28, 2013 @ 8:05 am

    These scones look incredible! Every bite is packed with incredibleness!

  4. #
    Ashley @ Wishes and Dishes — August 28, 2013 @ 11:28 am

    I love scones and yours look amazing! I entered your giveaway :)

  5. #
    LosAngelas — August 30, 2013 @ 2:26 pm

    Hey SweetPea,

    Love your blog, I have been following you for a while. I really admire how you can bake and post so much with next to your busy life.
    Also I wanted to say, I love the new look and feel of your website!

    Keep it up :)


  6. #
    Dina — September 1, 2013 @ 5:57 pm

    they sound yummy!

  7. #
    Fey — January 13, 2014 @ 5:42 am

    These are amazing! I didn’t bother with the chocolate or even the glaze, but as plain raspberry scones they were PERFECT. I’m off to the store for more raspberries so I can make more!

    • Christina replied: — January 14th, 2014 @ 9:13 pm

      I’m so excited to hear that you enjoyed the scones! Have you tried freezing them yet? We almost always have unbaked scones frozen in the freezer so we can bake them whenever the craving strikes! Thanks so much for letting me know how they turned out! :)

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