Dark Chocolate Raspberry Scones
These Dark Chocolate Raspberry Scones are soft, moist, and fluffy—nothing like traditional dry, dense scones. Made with a rich dark chocolate base, buttermilk, flaky layers, melty chocolate chunks, and juicy raspberries, they’re the perfect bakery-style treat for brunch or coffee.
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!