Raspberry Chocolate Chip Scones

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, diced Raspberry chocolate chip scones need the right base to shine. All-purpose flour gives a soft texture. Granulated sugar adds sweetness. Baking powder helps them rise and stay fluffy. A pinch of salt balances the flavors. Cold unsalted butter creates flakiness. - 3/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup semi-sweet chocolate chips The magic happens with a few extra ingredients. Heavy cream makes the scones moist. An egg binds everything together. Vanilla extract enhances the taste. Fresh raspberries provide a burst of flavor. Semi-sweet chocolate chips add richness. - Extra cream for brushing - Extra sugar for sprinkling Garnishing makes the scones look special. Brushing with cream gives a nice shine. Sprinkling sugar adds a sweet finish. This small step can make a big difference in how they look and taste. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, combine 2 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk until mixed well. - Dice 1/2 cup of cold unsalted butter and add it to the flour mix. - Use your fingers or a pastry cutter to work the butter in until it looks like coarse crumbs. - In a separate bowl, mix 3/4 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. - Pour the wet mixture into the dry ingredients. Stir gently until just combined. - Carefully fold in 1 cup of fresh raspberries and 1/2 cup of chocolate chips. - Turn the dough onto a floured surface. Shape it into a circle about 1 inch thick. - Cut the circle into 8 equal wedges. - Place the scones on the prepared baking sheet, leaving space between each. - Brush the tops lightly with extra cream and sprinkle with sugar. - Bake for 18-20 minutes, until golden brown. - Cool slightly on a wire rack before serving. - Avoid overmixing the dough. This helps keep your scones light and fluffy. - Use cold ingredients for flakiness. Cold butter and cream make a big difference. - Experiment with different extracts. Almond or hazelnut can add a unique twist. - Add lemon zest for brightness. A little zest can brighten the overall taste. - Serve warm with powdered sugar on top. It adds sweetness and looks great. - Accompany with clotted cream or raspberry glaze. This adds richness and flavor. Pro Tips Keep Ingredients Cold: Make sure the butter and cream are cold before using to achieve a flaky texture in your scones. Don't Overmix: Mix the dough just until combined to prevent tough scones; a few lumps are perfectly fine. Use Fresh Raspberries: Fresh raspberries will give the best flavor and texture; if using frozen, do not thaw them to avoid excess moisture. Perfect Baking: Keep an eye on your scones in the oven; they should be golden brown and firm to the touch when done. {{image_2}} You can easily change the flavors of your scones. Swap raspberries for blueberries or strawberries. Both options add a fresh twist. You can also use dark chocolate chips instead of semi-sweet. This will give your scones a richer taste. The dark chocolate pairs well with the sweetness of the berries. If you need gluten-free scones, use gluten-free flour alternatives. They work well in this recipe. For those who want a vegan option, substitute the butter with coconut oil or vegan butter. You can use almond milk instead of heavy cream. These swaps keep the scones delicious while meeting your dietary needs. Want smaller bites? You can make mini scones instead. Just adjust the baking time to about 12-15 minutes. This makes for perfect snack-sized treats. You can also create assorted mini flavors. Think about mixing different berries or chocolate types for fun combinations. To keep your scones fresh, place them in an airtight container. Store them at room temperature for up to two days. If you want them to last longer, refrigerate them. This method keeps the scones softer and tasty. You can freeze both unbaked and baked scones. To freeze unbaked scones, shape them and place them on a baking sheet. Freeze for about an hour, then transfer them to a zip-top bag. For baked scones, cool them first. Then, wrap each one in foil and place them in a bag. When you are ready to enjoy them, just thaw them in the fridge overnight. Reheat baked scones for the best texture. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes. If you used the fridge or freezer, they will taste fresh again. Serve them warm, and consider adding a sprinkle of sugar or a dollop of cream for a delightful touch. Raspberry chocolate chip scones last for about 2-3 days at room temperature. To keep them fresh, store them in an airtight container. If you want to enjoy them longer, refrigerate them for up to a week. Just remember, the colder they are, the more they may dry out. Yes, you can make these scones ahead of time. Prepare the dough and cut it into wedges. Place the scones on a baking sheet and then freeze them. Once frozen, transfer the scones to a bag. When you want to bake them, just add a few extra minutes to the baking time. This way, you can enjoy fresh scones any day! If you need a lighter option, you can use half-and-half instead of heavy cream. You can also try coconut cream for a dairy-free choice. Another option is to mix milk with melted butter to mimic the richness of heavy cream. Each alternative will give a slightly different taste, but they will still work well in the recipe. In this blog post, we covered how to make delicious Raspberry Chocolate Chip Scones. We discussed the main ingredients, step-by-step instructions, and helpful tips to ensure great results. You learned about variations to try and storage methods to keep your scones fresh. Remember, using cold ingredients and not overmixing is key for a flaky texture. Enjoy experimenting with flavors, and don’t hesitate to share your scone creations with friends! Baking can be fun and rewarding, so enjoy every bite of your scones!$

Raspberry Chocolate Chip Scones

Delicious scones filled with fresh raspberries and chocolate chips, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, diced
3/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup semi-sweet chocolate chips
extra cream for brushing
extra 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, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the diced 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, mix together the heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
Gently fold in the raspberries and chocolate chips until they are evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and gently shape it into a circle about 1-inch thick. Cut the circle into 8 equal wedges.
Place the scones on the prepared baking sheet, leaving space between them. Brush the tops lightly with extra cream and sprinkle with sugar for a sweet finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool slightly on a wire rack before serving.

Notes

Serve warm, dusted with powdered sugar, and accompanied by a dollop of clotted cream or a raspberry glaze for an extra touch!

Keyword baking, chocolate chips, raspberries, scones