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Scones have long been celebrated as a quintessential part of brunch and afternoon tea, offering a delightful way to indulge in both sweet and savory flavors. Among the myriad of scone varieties, the Raspberry Dark Chocolate Chunk Scones stand out with their perfect combination of tart and rich flavors. The tartness of fresh raspberries pairs beautifully with the deep, bittersweet notes of dark chocolate, creating a deliciously balanced treat that is both comforting and sophisticated.

Raspberry Dark Chocolate Chunk Scones – Bakery-Style Goodness!

Discover the delightful Raspberry Dark Chocolate Chunk Scones that perfectly blend tart raspberries with rich dark chocolate for a treat that's both comforting and elegant. This easy-to-follow recipe ensures tender, flaky scones that are perfect for breakfast, brunch, or afternoon tea. Whether served warm with coffee or as a picnic snack, these scones are a delicious way to elevate any meal. Enjoy the joy of baking and impress your friends and family with this lovely pastry!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

3/4 cup heavy cream, plus extra for brushing

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed)

3/4 cup dark chocolate chunks (or chips)

Turbinado sugar, for sprinkling on top

Instructions
 

Preheat your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      Cut in Butter: Add the chilled cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

        Mix Wet Ingredients: In a separate bowl, combine the heavy cream, egg, and vanilla extract. Whisk until smooth.

          Combine Mixtures: Pour the wet ingredients into the dry mixture and gently fold until just combined. Be careful not to overmix; it’s okay if the dough is a bit crumbly.

            Add Raspberries and Chocolate: Gently fold in the raspberries and dark chocolate chunks, ensuring they’re evenly distributed throughout the dough.

              Shape the Dough: Turn the dough out onto a lightly floured surface. With your hands, shape it into a circle about 1 inch thick. If the dough is too sticky, sprinkle a little more flour as needed.

                Cut into Wedges: Using a sharp knife, cut the dough into 8 wedges. Carefully transfer each wedge to the prepared baking sheet.

                  Brush with Cream: Brush the tops of the scones with a little heavy cream to give them a lovely golden top during baking. Sprinkle turbinado sugar over the tops for added crunch.

                    Bake: Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

                      Cool and Serve: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 8 scones