Decadent Raspberry Chocolate Scones: A Perfectly Sweet Treat
There’s something magical about the combination of raspberries and chocolate that brings back fond memories of my childhood. I remember my grandmother baking scones every Sunday morning, filling the house with the warm, inviting aroma of fresh pastries. These decadent raspberry chocolate scones are a tribute to those cherished moments, blending the tartness of raspberries with the richness of chocolate for a delightful treat that’s perfect for any occasion.
What Makes It Special
These scones stand out for several reasons:
- Flavor Explosion: The tartness of the raspberries perfectly complements the sweetness of the chocolate, creating a harmonious balance.
- Texture Perfection: With a crispy exterior and a soft, tender interior, each bite is a delightful experience.
- Easy to Make: This recipe is straightforward, making it accessible for both novice and experienced bakers.
- Versatile Treat: Enjoy them for breakfast, as an afternoon snack, or even as a dessert!
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 8 scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries and chocolate chips.
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Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
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Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.
My Pro Tips
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For an extra touch, brush the tops of the scones with a little cream and sprinkle with sugar before baking for a sweet crust.
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Feel free to substitute the raspberries with blueberries or strawberries for a different flavor profile.
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These scones freeze beautifully! Just wrap them tightly and store in the freezer for up to a month.
What to Serve With It
- A cup of freshly brewed coffee or tea
- Whipped cream or clotted cream for spreading
- A side of fresh fruit for a refreshing contrast
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can! Just be sure to thaw and drain them before adding to the dough to avoid excess moisture.
Q: How do I store leftover scones?
A: Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
The Heart of the Dish
These raspberry chocolate scones are more than just a recipe; they are a connection to my past and a way to create new memories. Each bite transports me back to those cozy Sunday mornings, and I hope they bring you as much joy as they bring me. Whether you’re enjoying them with family or savoring them alone with a cup of tea, these scones are sure to warm your heart.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different fruits or chocolate types, and let me know how it turns out. I can’t wait to hear your thoughts and any creative twists you come up with!
Decadent Raspberry Chocolate Scones: A Perfectly Sweet Treat
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries and chocolate chips.
- Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.
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