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Dark chocolate raspberry scones on the square white plate
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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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 scones
Calories 208kcal

Ingredients

  • 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 raspberries
  • 1 1/4 cup dark chocolate chips
  • 2 cups cold whipping cream
  • 2 tablespoons butter melted
  • Extra sugar for sprinkling

Instructions

  • 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.

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 152mg | Fiber: 1g | Sugar: 7g | Vitamin A: 320IU | Vitamin C: 1.8mg | Calcium: 67mg | Iron: 1mg