Dark Chocolate Raspberry Scones
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If you are love scones, you need to try these Dark Chocolate Raspberry Scones. These tender scones are bursting with raspberry flavor and the sweetness of dark chocolate. These flavors together make one of the best scones you will ever taste.
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Chocolate Raspberry Scones Recipe
I love scones. I just love the flavors that possible and the texture. A nice warm scone might be one of my favorite things. With this Chocolate raspberry scone recipe, you get a tender moist scone that has chocolate and raspberry in every bite.
Can I Use Different Berries with Homemade Scones?
I love when a recipe can easily be changed. Sometimes, I want a recipe that I know is delicious but I want to change it a bit. With this recipe, I know it makes the perfect scone. If you are craving a different berry, you can certainly add it to this recipe. Strawberries and dark chocolate taste phenomenal together.
Also, keep in mind, the best berries to use are the ones in season, since you want these to be fresh raspberries. If raspberries are not in season, opt for a berry that is.
Can I Freeze Raspberry Chocolate Scones?
If you want to make a batch of these raspberry scones and want to make sure that you always have them on hand, you can freeze the baked scones. Wait until the scones have cooled and then wrap them in parchment paper or wax paper. Then wrap them well in plastic wrap. I like to keep mine all together in a freezer bag or in an airtight container. Wrapping each one separately lets me take as many as I want out and not have to take them all out at once.
Scones will last 3 months when stored properly in the freezer.
How Long Do Scones Last
Most scones when they are protected from the air and stored at room temperature will last about 5 days. If the scones start to taste dried out, you can put them in the microwave for a seconds to warm them up. This will also take some of the dryness out of the scones.
Can These Be Made with Semi Sweet or Milk Chocolate
The combination of the raspberry and the dark chocolate makes an amazing flavor. If you do not like dark chocolate or do not have them at the time, you can make these with semi sweet chocolate chips or with milk chocolate chips. However, the dark chocolate and raspberry pair together the best, in my opinion.
Ingredients for Raspberry Scone Recipe
- Unsalted butter
- Fresh raspberries
- Whole milk
- Greek yogurt
- Unbleached all-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Chocolate chips
- Powdered sugar
- Vanilla extract
How to Make Chocolate Raspberry Scones
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 an 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.
Enjoy!
More Scone Recipes
Like I said I love scones. If you love scones too, you are going to want to check out these other scones recipes. Each one is different than the rest but gives the most amazing flavors.
- Fresh Strawberry Scones – Delicious, tender, moist strawberry scones are the perfect addition to any brunch or served with coffee or tea.
- Pumpkin Scones – Looking for a delicious and easy pumpkin scones recipe? One bite of these pumpkin stones and you are going to make them the whole pumpkin spice season. You are going to love the sweet and spicy flavor that these scones have.
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Dark Chocolate Raspberry Scones
Ingredients
- 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
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Instructions
- 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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