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- 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 dark chocolate chips - Extra cream for brushing - Raw sugar for sprinkling To make Raspberry Chocolate Chip Scones, you need some basic ingredients. The flour gives the scones their body. The sugar adds a touch of sweetness. Baking powder helps them rise, giving a light texture. Salt balances the flavors and enhances sweetness. Using cold, cubed butter is key. It creates a flaky texture. The heavy cream adds richness to the dough. The egg binds everything together, resulting in a nice crumb. Vanilla extract brings warmth and flavor. Fresh raspberries add tartness and freshness. Dark chocolate chips provide a rich, sweet contrast. The extra cream for brushing gives a lovely golden finish. Finally, raw sugar on top adds a sweet crunch. Each ingredient plays a vital role in making these scones delicious. {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. 2. Combine dry ingredients in a bowl. In a large bowl, mix 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk until everything is well blended. 3. Incorporate the cold butter. Take 1/2 cup of cold, cubed unsalted butter. Add it to the flour mix. Use your fingers or a pastry cutter to mix until you see coarse crumbs. 1. Whisk together cream, egg, and vanilla. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. 1. Combine wet and dry mixtures. Pour the wet mix into the dry mix. Gently stir until just combined. Be careful not to overmix. 2. Fold in raspberries and chocolate chips. Add 1 cup of fresh raspberries and 1/2 cup of dark chocolate chips. Gently fold them in, avoiding breaking the raspberries. 3. Shape, cut, and bake the scones. Turn the dough onto a lightly floured surface. Knead it gently a few times. Pat it into a circle about 1 inch thick. Cut it into 8 wedges. Place the wedges on the baking sheet, leaving space in between. 4. Brush and sprinkle. Brush the tops of the scones with a little extra cream. Sprinkle with raw sugar for extra crunch. 5. Bake. Place the scones in the oven and bake for 20-25 minutes. They are done when golden brown and a toothpick comes out clean. Let them cool on a wire rack before serving. To make great scones, use cold ingredients. Cold butter helps create a flaky texture. I always keep my butter in the fridge until I need it. Mix the butter into the flour until it looks like coarse crumbs. Don’t rush this step. The better you mix, the better your scones will be. You can add more fun to your scones with toppings and mix-ins. Try adding nuts or a sprinkle of lemon zest. These small tweaks can change the taste a lot. When serving, pair your scones with clotted cream or fresh jam. This adds a nice touch and makes each bite special. Keep an eye on the baking time. Every oven is different. Check your scones after 20 minutes. They should be golden brown and puffed up. Let the scones cool on a wire rack. Cooling helps them set and taste better. If you serve them warm, they will be extra delicious! Pro Tips Use Cold Butter: Ensure your butter is very cold for flakier scones. This helps create steam while baking, resulting in a lighter texture. Don’t Overmix: Gently combine the wet and dry ingredients. Overmixing can lead to tough scones, so stop as soon as the dough comes together. Fresh Ingredients: Use fresh raspberries for the best flavor and texture. Frozen raspberries may make the dough too wet and mushy. Brush with Cream: Brushing the tops with heavy cream before baking adds a beautiful golden color and a slight crunch to the scones. {{image_2}} You can change the taste of your scones easily. Try using different fruits, like blueberries or strawberries. Each fruit gives a new flavor twist. If you want a sweeter treat, use milk chocolate or white chocolate instead of dark chocolate. These changes make your scones fun and unique. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in scones. For a vegan version, use plant-based butter and a flax egg instead of the regular egg. Replace heavy cream with coconut cream or almond milk. These swaps keep the scones tasty while fitting your diet. To keep your scones fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the scones after they cool. Wrap them in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When you want to enjoy a scone again, reheat it in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the scone on a baking sheet and heat for about 10 minutes. This warms it up and brings back its crunchy texture. You can also use a microwave, but it may make the scone soft. Raspberry chocolate chip scones stay fresh for about two days at room temperature. Make sure to store them in an airtight container. If you keep them in the fridge, they can last up to a week. Just remember to let them come to room temperature before serving for the best taste. Yes, you can use frozen raspberries! They may change the texture a bit. The scones might be a little softer. This happens because frozen berries release more juice when baked. Just fold them in gently to avoid breaking them too much. If you need a replacement for heavy cream, try using whole milk mixed with butter. For a lighter option, you can use half-and-half. For dairy-free diets, almond milk or coconut cream works well. Adjust your measurements based on the thickness you want. This post covered how to make raspberry chocolate chip scones. You learned the ingredients, steps, and tips for perfect texture and flavor. I shared fun variations and smart storage info so your scones stay fresh. You can adapt the recipe to fit your tastes or needs. Baking can be simple and fun. Enjoy making these scones for any occasion! Happy baking!

Raspberry Chocolate Chip Scones

Delicious scones filled with fresh raspberries and dark chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups fresh raspberries
  • 0.5 cups dark chocolate chips
  • as needed extra cream for brushing
  • as needed raw sugar for sprinkling

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
  • Carefully fold in the fresh raspberries and dark chocolate chips, being cautious not to break the raspberries.
  • Turn the dough out onto a lightly floured surface and gently knead it just a few times until it holds together. Pat the dough into a circle about 1 inch thick.
  • Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them apart.
  • Brush the tops of the scones with a little extra heavy cream and sprinkle with raw sugar for added crunch.
  • Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the scones to cool slightly on a wire rack before serving.

Notes

Serve warm for the best flavor.
Keyword baking, chocolate chip, raspberry, scones