These Chocolate Raspberry Scones are full of flavor. The perfect Valentine’s Day treat or anytime you need that chocolate Fix. The flavors come from freeze dried raspberries that bring a slight tartness and three additions of chocolate. A rich unsweetened cocoa powder, semi sweet chocolate chips that are mixed into the dough and bittersweet chocolate that is drizzled on top, making these scones the perfect indulgence.
Every year when Valentine’s Day rolls around, I like to surprise my family with a little treat that lets them know they are loved. These heart shaped Chocolate Raspberry Scones are the perfect way to do that. Made with just the right amount of sweetness and tons of flavor. Whether it be for a midmorning snack or an afternoon pick me up, they will be sure to love them.
Tips For Making These Scones
- Freeze Dried Raspberries: When you freeze dry fruit, it intensifies the flavor. So for these scones you will have great raspberry flavor without the extra added moisture.
- Chocolate: To get intense chocolate flavor, you have to start with good forms of chocolate. Like a good quality dark cocoa powder and good quality chocolate chips.
- Butter: It is very important that your butter is very cold. This will allow for a flakier scone.
- Chilling The Scones: It is important to chill the scones before baking them. This will help them keep there shape while they bake.
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What You Need To Make These Scones
Equipment:
- Mixing Bowls: I find that having mixing bowls in a variety of sizes makes things a bit easier.
- Baking Sheet: Having a good baking sheet, allows for even cooking. I like one that is sturdy and made of aluminum, which allows for good heat distribution.
- Parchment Paper: I always line my baking sheets with parchment paper. This prevents sticking and makes clean up a breeze.
Ingredients:
- Flour: A good All Purpose Flour works best.
- Unsweetened Cocoa Powder: I like to use a Double Dark Cocoa Powder for its intense chocolate flavor.
- Sugar: Granulated Sugar not only adds sweetness to these scones but it also adds to the texture.
- Baking Powder & Baking Soda: These are the leavening agents in this recipe. They enable the scones to rise and give them a light and fluffy texture.
- Salt: Will help enhance the flavors and balances the sweetness in your recipes.
- Butter: You are going to want to use unsalted butter so that you have control of the salt content in your recipe. It is also important that the butter is very cold. I like to cut my butter into cubes and place it in a small bowl in the refrigerator, this way it is nice and cold when I am ready for it.
- Chocolate Chips: You can use a good Semi Sweet Chocolate Chip or a good Bittersweet Chocolate Chip depending on your preference.
- Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
- Egg: This is the binder in this recipe. It will help hold your dough together and give them a richer flavor.
- Heavy Whipping Cream: Kept in the refrigerator until needed. It is best to use very cold ingredients.
- Freeze Dried Raspberries: I like to use Freeze Dried Raspberries because they bring a ton of flavor without the extra added moisture.
- Coconut Oil: Using a small amount of Coconut Oil to your chocolate will allow it to melt smoothly
Other Scone Recipes:
Raspberry Pistachio Scones With Lemon Glaze
Lemon Blueberry Ricotta Scones
Chocolate Raspberry Scones
Course: DessertDifficulty: Easy8
servings10
minutes20
minutesThese Chocolate Raspberry Scones are the perfect Valentin’s Day Treat. They have just the right amount of sweetness and are loaded with flavor from the freeze dried raspberries and three additions of rich chocolate making them the perfect indulgence
Ingredients
2 1/2 Cups All Purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1/2 Cup Granulated Sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
3/4 Teaspoon salt
1/2 Cup unsalted butter, cubed and cold
1 1/2 Cups Semi Sweet Chocolate Chips
1 1/2 Teaspoons Pure Vanilla Extract
1 Egg
1 Cup heavy whipping cream
1 Bag (1.3oz.)Freeze Dried Raspberries
Powdered sugar for dusting the counter
- For The Drizzle
1 Cup semi sweet chocolate chips
1 Teaspoon coconut oil
Directions
- Preheat oven to 350°. Line a baking sheet with parchment paper and set to the side.
- To a large mixing bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly combined. Using a pastry blender or your fingers, work in the butter until the mixture resembles uneven sized crumbs. Stir in one and a half cups of chocolate chips and set to the side.
- To a separate bowl whisk together the cream, vanilla extract, an egg until combined. Pour into the dry ingredients and mix to combine. Pour in all but 1/4 cup of the freeze dried raspberries and mix to incorporate.
- Dust the counter with a mixture of equal parts confection sugar and cocoa powder. Roll out dough to approximately a three-quarter inch thick rectangle. Using a heart shaped cookie cutter, cut out as many hearts as you can and place them 2 inches apart on the prepared baking sheet. Place in the preheated oven and bake for 20 to 25 minutes or until slightly firm. Remove from oven and allow to cool completely on a wire rack.
- Place the one cup of chocolate chips in a microwave safe bowl along with the 1 teaspoon of coconut oil and microwave in 30 second intervals, stirring occasionally until chocolate has melted and is smooth. Drizzle the melted chocolate on top of the cooled scones. Top with the remaining crushed freeze dried raspberries and allow to set before serving.
- Enjoy.