Earlier this evening I whipped up some “test” scones for a baby shower tomorrow. The reason they were “test” scones is because it was the second time I had EVER made scones. I knew that I LOVED the recipe I had made just a few weeks earlier, but it was for a savory Jalapeno Pepper Jack Scone so I determined to adapt it and make it work. And it did! Much to my relief.
In my opinion, these are the best scones and so easy! They are soft, buttery and flaky with a perfectly crisp outside and the combination of raspberry and dark chocolate is divine. I always thought scones were hard to make but they definitely are not. I think it just comes down to having a good recipe. Enjoy!
Raspberry and Dark Chocolate Chip Scones
2 c. AP Flour
1 T. Baking Powder
1 t. Salt
1/4 c. Granulated Sugar
1 Stick Unsalted Butter, cold
2 Large Eggs
3/4 c. Heavy Whipping Cream (plus more for brushing tops of scones)
1 T. Pure Vanilla Extract
1 c. Frozen Raspberries
1 c. Dark Chocolate Chips (I used Ghirardelli Double Chocolate Bittersweet)
Preheat oven to 400 degrees.
Whisk together flour, baking powder, salt and sugar in a large bowl. Dice butter into small cubes and work into the flour mixture with your hands until it resembles a coarse meal. The flour should be nice and crumbly.
Whisk together the eggs, heavy cream and vanilla. Add the wet ingredients all at once to the dry ingredients and fold together with a fork until almost fully incorporated. Gently fold in chocolate chips and then lightly flour the surface of the counter where you will turn out the dough.
Divide dough into two portions. Working quickly, toss 1/2 cup of the frozen raspberries in flour and then gently, but quickly, incorporate them into the dough. It will be quite sticky. Flour your hands and turn the dough onto the floured counter, and quickly but gently form the dough into a rectangle about 14 inches long and 2 inches thick. Press against sides with a large knife to get straighter edges. Cut dough in half and then cut the halves diagonally. Repeat with remaining half of dough. Place onto a baking sheet lined with parchment paper and brush with heavy cream. Bake for 20 minutes, rotating pans once, until scones are golden brown. Let cool completely and drizzle with vanilla glaze (optional).
Makes 8 scones.
1/2 c. Powdered Sugar, plus 2 T.
5 t. Milk
2 t. Pure vanilla extract
Whisk together all ingredients until smooth.
2 Replies to “Raspberry and Dark Chocolate Chip Scones”
What a cute name for a dessert cooking blog! I clicked on the recipe from Facebook and printed it out. I also printed off the jalopeno/jack recipe. Looking forward to trying them! 🙂
Thanks Shawna! Enjoy the scones! 🙂