Few flavors complement each other better than raspberries and dark chocolate. Am I right? Dark chocolate raspberry bars litter the chocolate aisle, I know a great little recipe for “death by chocolate” pie that is garnished with raspberries, and few things are more decadent than dark chocolate and raspberry combined.
Obviously, I love both dark chocolate and raspberries, so combining the two into my favorite baked good (i.e. scones) is absolutely genius, no?
Despite these being a fresh fruit recipe, which I usually find annoying and time consuming to work with, these actually come together quite quickly and simply.
Instead of using a chocolate scone base, I instead used a cream scone base and added both the raspberries and chocolate. Really we get the best of all worlds in this scone: a rich, creamy scone, with fresh raspberries and dark chocolate. It’s great.
2 C all purpose flour
1/2 C granulated sugar
1/2 tsp table salt
3/4 tsp baking soda
1 C fresh raspberries (or frozen)
1/4-1/2 C dark chocolate chunks
5 T unsalted butter, cold and chopped into 1/2-inch squares
1/4 C plain Greek yogurt, low fat
1/2 C whole milk
1/8 tsp rose water (optional)
1 tsp vanilla extract
1/4-1/2 C whipping cream
coarse sugar, for sprinkling on top (optional)
- If you plan on baking these immediately and foregoing the optional freezing time, preheat the oven now to 425F.
- Combine the flour, sugar, salt, and baking soda. Whisk well.
- Add the chopped, cold butter to the dry ingredients and work in with a pastry blender, fork, or knives.
- Add the chocolate chunks to the dry ingredients and stir to mix.
- In a small bowl, whisk together the Greek yogurt, whole milk, rose water (optional), and vanilla extract.
- Add the yogurt-milk mixture to the dry ingredients and stir with a wooden spoon to mix.
- Add whipping cream to the mixture, starting with no more than 1/4 cup. You ideally want a dough that is moist but not sticky. Mix only enough to bring together all the dry bits, and if necessary, add more whipping cream 1 tbsp at a time.
Turn out the dough onto a floured surface. Press into a log about 8-inches by 12-inches. Try to square up the corners as much as possible. Add the half-frozen raspberries and press into the dough.
Fold half the dough over the other half and press the edges to seal. Continue to press out until the dough is about 12-18 inches long and 8 inches wide, about 1/2-inch tall. Try to ensure that the dough is of uniform height throughout to encourage even baking. Some raspberries may peek through the dough, and that’s okay.
Cut the dough into 8 equal squares, then cut each square diagonally to form 16 triangular scones of equal size.
(optional) Freeze for 30 minutes or more. About 15 minutes before baking, preheat the oven to 425F.
Place scones on a parchment or Silipat lined baking sheet and brush with heavy cream. Sprinkle with coarse sugar if desired.
Bake in a 425F oven for 15-20 minutes, or until the edges are golden brown and the middle looks set.
Remove from the oven and allow to cool on the pan for 2-5 minutes. Then remove to a cooling rack to allow to cool completely, or enjoy with a cup of coffee or tea.