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Scones are a classic baked treat that have earned a beloved spot in kitchens around the world. With their flaky texture and comforting warmth, they evoke memories of cozy afternoons spent with a cup of tea or coffee. While traditional scones may be adorned with simple fruit or served plain, today, we’re elevating this classic recipe with a delightful twist. Enter the Raspberry Dark Chocolate Chunk Scones—where the tartness of fresh raspberries meets the rich decadence of dark chocolate.

Raspberry Dark Chocolate Chunk Scones – Bakery-Style Goodness!

Indulge in the delightful combination of flavors with these Raspberry Dark Chocolate Chunk Scones. Perfectly flaky and tender, these scones feature the tart sweetness of fresh raspberries paired with rich dark chocolate chunks for a mouthwatering treat. Ideal for breakfast, brunch, or afternoon tea, they offer a vibrant contrast in both taste and appearance. Follow our detailed recipe to create these scrumptious scones that are sure to impress family and friends. Create lasting memories while baking your own batch today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

2/3 cup buttermilk (or milk with 1 tsp vinegar added)

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed)

1 cup dark chocolate chunks

1 egg (for egg wash)

Additional sugar for sprinkling (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining.

        Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.

          Form the Dough: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix. Fold in the fresh raspberries and dark chocolate chunks until evenly distributed.

            Shape the Scones: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Cut the dough into squares or triangles, depending on your preference. Place the scones on the prepared baking sheet.

              Egg Wash: Beat the additional egg in a small bowl and brush it over the tops of the scones. This will give them a shiny, golden finish. If desired, sprinkle a little extra sugar on top for added sweetness and crunch.

                Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 8 scones