Description
Buttery, flaky scones studded with dark chocolate chunks and fresh raspberries, finished with a sweet glaze. These bakery-style scones have the perfect balance of rich chocolate and bright berry flavors!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (130g) dark chocolate chunks or chips
- ¾ cup (90g) fresh raspberries
- 1 tbsp flour (for tossing berries)
- For Glaze:
- ½ cup (60g) powdered sugar
- 1 tbsp raspberry jam
- 1–2 tbsp milk
Instructions
- Prep: Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Dry ingredients: Whisk flour, sugar, baking powder, and salt in large bowl.
- Cut in butter: Using pastry cutter or fingers, work butter into flour until pea-sized crumbs form.
- Wet ingredients: In small bowl, whisk cream, egg, and vanilla. Pour into flour mixture; stir until just combined.
- Add mix-ins: Toss raspberries with 1 tbsp flour. Gently fold chocolate and berries into dough.
- Shape: Turn onto floured surface; pat into 8-inch circle. Cut into 8 wedges.
- Bake: Place on sheet 2 inches apart. Bake 18-22 minutes until golden. Cool 10 minutes.
- Glaze: Whisk glaze ingredients until smooth. Drizzle over warm scones.
Notes
- Berry tip: Frozen raspberries work (do not thaw – add 5 mins baking time)
- For flaky layers: Handle dough minimally and keep butter cold
- Make ahead: Freeze unbaked scones; bake from frozen (+5 mins)
- Storage: Best day-of but keeps 2 days in airtight container
- Optional: Sprinkle with coarse sugar before baking
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Baked Goods
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 scone
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg