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Dark Chocolate Raspberry Cream Scones on a pink serving plate with fresh raspberries and a ceramic mug of coffee, pink napkin and bowl of raspberries in the background.

Dark Chocolate and Raspberry Cream Scones

These cream scones are tender and fluffy and ultra flavorful, with dark chocolate chunks and freeze-dried raspberries mixed in.
Yield: 16 scones
Cook Time: 18 minutes
Total Time: 30 minutes

Ingredients

  • 3 ½ cups / 440 g all-purpose flour, preferably bleached
  • ½ cup / 100 g granulated sugar, plus more for sprinkling
  • 1 ½ tablespoons / 18 g baking powder
  • 1 teaspoon salt
  • 2 cups / 480 g heavy cream, plus more for brushing
  • 1 cup / 28 g freeze dried raspberries
  • ¾ cup / 100 g chopped dark chocolate

Optional Raspberry Glaze:

  • 1 tablespoon / 5 g freeze dried raspberries, finely crushed
  • ¼ cup / 30 g powdered sugar
  • 2 tablespoons heavy cream, more or less as needed

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, sift together flour, baking powder, and salt. Whisk in sugar. Add heavy cream and stir a few times with a fork until partially incorporated, then add raspberries, and chocolate and stir until mix-ins are evenly distributed (use your hands if you need to, but try not to overmix). Dough will be thick and stiff but still quite sticky.
  • Turn out dough onto a generously floured surface; sprinkle the top with a bit more flour and then pat into a 1 inch tall square approximately 7-by-7-inches in size. Divide and cut into 16 squares. You can also shape the dough into a circle and cut into wedges, or use a large cookie scoop to make rustic 'drop' scones.
  • Arrange scones on prepared baking sheet, leaving an inch or two of space in between. Lightly brush the tops of scones with a bit more cream, then sprinkle with granulated or turbinado sugar.
  • Bake for 18 to 20 minutes or until bottoms are brown and tops are lightly golden. Let cool for at least 10 minutes before glazing.
  • To make glaze, sift powdered sugar into a small dish. Sift crushed raspberries in with powdered sugar (you want a very fine powder here; feel free to use a spice or coffee grinder if you find it easier). Add 2 tablespoons cream and whisk until smooth. Add more cream as needed, 1 teaspoon at a time, until glaze is a nice fluid consistency before drizzling over tops of scones. Finish with a sprinkle of freeze dried raspberry bits if you'd like.