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Raspberry Chocolate Scones

Delightful pastries with a crispy exterior and tender interior filled with fresh raspberries and melty chocolate, perfect for afternoon tea.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Dessert, Snack
Cuisine: American, British
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Main Ingredients
  • 1/2 cup unsalted butter, chilled and cubed Chilled for flakiness.
  • 1/2 cup heavy cream Ensure it's cold.
  • 1 cup fresh raspberries Gently folded into the dough.
  • 1/2 cup chocolate chips Use semi-sweet or dark chocolate.
  • 1 egg for egg wash Beaten for a golden finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. Add the chilled butter cubes to the dry mixture and blend with a pastry cutter or fingers until it resembles coarse crumbs.
  4. Pour in the heavy cream and gently fold in until just combined, careful not to overmix.
  5. Fold in the raspberries and chocolate chips evenly into the dough.
  6. Turn the dough onto a lightly floured surface, pat into a rectangle about 1 inch thick and cut into triangles.
  7. Place scones on the baking sheet; brush the tops with beaten egg.
  8. Bake for 15-20 minutes or until lightly browned on top. Let cool slightly before serving.

Notes

For best results, chill your ingredients beforehand and avoid overmixing the dough. Variations include substituting raspberries with blueberries or strawberries. Store leftovers in an airtight container for up to 2 days or freeze for up to a month.