Dark Chocolate Raspberry Scones
If you think scones are supposed to be dry, crumbly, and overly dense, these Dark Chocolate Raspberry Scones are about to change your mind. Made with rich dark cocoa and tangy buttermilk, these bakery-style scones bake up soft, cakey, moist, and perfectly fluffy—with tender, flaky layers in every bite. Each scone is studded with melty pockets of dark chocolate and juicy bursts of raspberries for the ultimate chocolate raspberry flavor combination.
Perfect for brunch, holiday baking, or an elevated afternoon coffee treat, this easy dark chocolate raspberry scone recipe delivers indulgent flavor with a tender crumb that stays far from dry.
Tips
Don’t over-mix the berries. Fold the raspberries in very gently at the very end to prevent them from breaking and turning the entire dough purple.
Use frozen berries for cleaner dough. If you use frozen raspberries, do not thaw them first; they will hold their shape better and won’t bleed as much into the chocolate dough.
Chill the dough before baking. If the dough feels warm or soft after you’ve shaped it into a circle, pop the baking sheet in the fridge for 15 minutes to firm up the butter.
Wait to drizzle. Let the scones cool for at least 10–15 minutes before drizzling the melted chocolate, or it will simply melt into the scone rather than setting on top.
FAQs
Q: Do I have to use buttermilk?
A: Buttermilk reacts with the baking powder to give these a lift. If you don’t have it, use 1 cup of whole milk mixed with 1 tablespoon of lemon juice and let it sit for 5 minutes.
Q: How do I store the leftovers?
A: Store them in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. These also freeze well for up to 3 months.
Q: What is the best way to reheat scones?
A: A quick 10–15 seconds in the microwave makes the chocolate chunks melty again, or you can use a 300°F oven for 5 minutes to restore the slightly crisp exterior.
Dark Chocolate Raspberry Scones
Ingredients
- 2 cups all purpose flour
- ½ cup cocoa powder
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 cup chocolate chips
- ¾ cup raspberries fresh or frozen
Instructions
- In a large mixing bowl, combine together your dry ingredients of 2 cups flour, ½ cup cocoa powder, 1 tbsp baking powder and ⅓ cup granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with a large mixing spoon until it reaches a mealy, crumbly texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in raspberries and 1 cup of chocolate chunks. If dough seems too dry, add 1 tbsp more of buttermilk until it is just sticky enough to stick to your hands. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
- Bake at 375℉ for 20-25 minutes, until center is set and not jiggly. Allow to cool at least 10 minutes before slicing and serving. Drizzle with melted chocolate to top!
I love all your recipes.. very wholesome goodness.. not to hard to make too . Keep up the good work… 😊💕