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Chocolate Dipped Raspberry Scones

2023-02-20 - Written by: Emily J. Miller

scones raspberry chocolate breakfast

Chocolate Dipped Raspberry Scones

Moist and flaky scones infused with the sweetness of raspberries, dipped in rich dark chocolate.

Chocolate Dipped Raspberry Scones

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 cup dark chocolate chips (at least 60% cocoa)

Instructions

Preheat and Prepare Pans

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

Cut in Butter

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.

Add Cream and Egg

Pour in the heavy cream and add the egg. Mix until the dough starts to come together.

Fold in Raspberries

Gently fold in the fresh raspberries.

Shape Scones

Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that is about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

Place Scones on Baking Sheet

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.

Bake Scones

Bake for 18-20 minutes, or until the scones are golden brown.

Melt Chocolate

Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Dip Scones in Chocolate

Once the scones have cooled slightly, dip the tops into the melted chocolate. Place the dipped scone on a piece of parchment paper or a silicone mat.

Chill and Serve

Refrigerate for at least 30 minutes to allow the chocolate to set. Serve chilled, ideally within 24 hours of baking.

Notes

  • Make sure to not overmix the dough, as this can lead to dense scones.
  • If you don't have fresh raspberries, you can use frozen or dried raspberries instead.
  • For an extra-rich treat, drizzle a little bit of honey on top of the chocolate-dipped scone before serving.