Again with the fruit.
Someone stop me.
Or, actually, no. Please don’t. The fruit stuff is growing on me. It’s delicious and I don’t feel nearly as guilty eating thirteen scones that are full of raspberries as I do eating thirteen scones that are not full of raspberries.
I like not feeling guilty.
I made these scones rather large. Normally, I cut each circle of dough into eight scones, but mama was hungry, so I cut them into four.
Big mama scones.
Just the way God intended.
Dark Chocolate Raspberry Scones
These scones are light, fluffy, and chock full of raspberries and dark chocolate. The heavy cream gives these a wonderful, moist texture. These also freeze very well!
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup fresh rasberries
1 1/4 cup dark chocolate chips
2 cups cold whipping cream
2 tablespoons butter, melted
extra sugar for sprinkling
Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moistened. Turn mixture out onto a lightly floured surface and knead gently until everything is incorporated.
Divide dough into three equal sized balls. Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles. Place on cookie sheets about two inches apart.
Brush tops with melted butter and sprinkle with sugar.
Bake for 15-20 minutes or until lightly browned. Serve warm.
If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.