Dark Chocolate and Raspberry Cream Scones
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Dark Chocolate and Raspberry Cream Scones
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These cream scones are tender and fluffy and ultra flavorful, with dark chocolate chunks and freeze-dried raspberries mixed in.
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Ingredients
- 3 ½ cups all-purpose flour preferably bleached
- ½ cup granulated sugar plus more for sprinkling
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 cups heavy cream plus more for brushing
- 1 cup freeze dried raspberries
- ¾ cup chopped dark chocolate
Optional Raspberry Glaze:
- 1 tablespoon freeze dried raspberries finely crushed
- ¼ cup powdered sugar
- 2 tablespoons heavy cream more or less as needed
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, sift together flour, baking powder, and salt. Whisk in sugar. Add heavy cream and stir a few times with a fork until partially incorporated, then add raspberries, and chocolate and stir until mix-ins are evenly distributed (use your hands if you need to, but try not to overmix). Dough will be thick and stiff but still quite sticky.
- Turn out dough onto a generously floured surface; sprinkle the top with a bit more flour and then pat into a 1 inch tall square approximately 7-by-7-inches in size. Divide and cut into 16 squares. You can also shape the dough into a circle and cut into wedges, or use a large cookie scoop to make rustic 'drop' scones.
- Arrange scones on prepared baking sheet, leaving an inch or two of space in between. Lightly brush the tops of scones with a bit more cream, then sprinkle with granulated or turbinado sugar.
- Bake for 18 to 20 minutes or until bottoms are brown and tops are lightly golden. Let cool for at least 10 minutes before glazing.
- To make glaze, sift powdered sugar into a small dish. Sift crushed raspberries in with powdered sugar (you want a very fine powder here; feel free to use a spice or coffee grinder if you find it easier). Add 2 tablespoons cream and whisk until smooth. Add more cream as needed, 1 teaspoon at a time, until glaze is a nice fluid consistency before drizzling over tops of scones. Finish with a sprinkle of freeze dried raspberry bits if you'd like.
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