Dark Chocolate Raspberry Scones

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.

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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.

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16 Responses to “Dark Chocolate Raspberry Scones”

  1. Cookbook Queen May 25, 2012 @ 10:24 am (#

    So, I’m trying to figure out a way for you to come live with me and make me meals and scones and stuff without it being all weird and sister wifey.

    Did I just creep you out? Sorry.


    • Karly replied: — May 25th, 2012 @ 10:28 am

      @Cookbook Queen,

      Um, hello? I’m good with babies. I could be your nanny. Just ignore the munchy sounds I make when I see baby thighs…they’re just so juicy and delicious.


  2. Katrina @ Warm Vanilla Sugar May 25, 2012 @ 10:58 am (#

    These are so pretty! I’m in love with this dark chocolate raspberry combo. So delicious!


  3. Chung-Ah | Damn Delicious May 25, 2012 @ 1:39 pm (#

    Fruity scones are the best! And I love that you used dark chocolate chips in these. Will have to try this soon!


  4. Deborah May 25, 2012 @ 8:30 pm (#

    I’m all for big mamma scones!!


  5. Katrina @ In Katrina's Kitchen May 26, 2012 @ 6:18 am (#

    Big Mama scones always win.


  6. joanne May 26, 2012 @ 8:07 pm (#

    And just think, with bigger scones you’re eating more fruit! WIN!


  7. what katie's baking May 28, 2012 @ 7:48 pm (#

    ahhhhhhhhhhhh as long as fruit is paired with chocolate, i think it makes it okay.. these look so good


  8. Barbara May 29, 2012 @ 5:09 am (#

    Fabulous combination, Karly!


  9. Angela June 20, 2012 @ 10:25 am (#

    I bet white chocolate chips would be really good!! I’m gonna try these tonight. Just got my raspberries today to make them!


  10. northern cottage July 12, 2012 @ 1:44 pm (#

    oh my – these look fantabulous!


  11. Edie Chase February 24, 2013 @ 2:04 pm (#

    It’s winter here in Portland but I would love to try these scones. Would frozen raspberries work? Thanks!


    • Karly replied: — February 24th, 2013 @ 7:51 pm

      I haven’t tried it myself, but I think it would be fine!



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