this Recipe for Later!

tender & flaky scones bursting with dark chocolate chunks & topped with the perfect raspberry glaze. raspberry dark chocolate chunk scones are perfect for galentine’s day, a wedding shower, baby shower, or any ladies’ brunch! 

don’t forget to pin these raspberry dark chocolate chunk scones for later!

well…you may want to brace yourself. ‘cuz we’re about to do something a leeeeettle crazy.

(would you have me any other way, though? honestly?!)

it’ll go a little something like this: we’re gonna…

• make the most tender, buttery, flaky scone dough. (don’t worry, it sounds scary, but it takes like 10 seconds. food processors for the mf-ing win!!!)
• fold into it TONS of shards of dark chocolate. like, an absurd amount. an uhhhhbsurd amount. (see also: doesn’t chocolate sound sexier when it’s in the form of “shards” instead of “chunks”? like, “ooh shards of chocolate how edgy”, ya know? or is it just me? ?)
• bake them to golden perfection
• top them with the most INSANE homemade raspberry glaze. (with help from a super secret ingredient!)
• invite all of our girlfriends over for galentine’s day & proceed to gossip & stuff scones in our faces & talk about how much we love each other.

BAM.

i mean, does that sound like the best, or does that sound like the best?

it pretty much goes without saying at this point, but these raspberry dark chocolate chunk scones are to. die. for. 

don’t forget to pin these raspberry dark chocolate chunk scones for later!

so here’s the deal. scones are my favorite pastry. i’ve loved them for as long as i can remember. they’re sweet without being too sweet, buttery, & perfect for dunking in coffee. & if you ask me, that’s a winning combination. borderline heavenly.

in fact, i love them so much that i’m actually kiiiind of a scone snob.

which is really great for you guys, because i’ve also kiiiiiind of perfected my scone recipe.

& while scones can be kiiiiind of intimidating, in a homemade-pie-crust-kinda-way, they SO don’t need to be. the key really lies in working very quickly & taking care to not overwork the dough, which both help to build that perfectly flaky & tender texture you’re looking for out of any scone. i use my food processor to make my scones, which isn’t entirely necessary, but it also helps ensure you don’t overwork the dough & eliminates some of the mess (a major bonus, if you ask me!).

to make these scones raspberry dark chocolate chunk scones, you’ll fold tons of dark chocolate chunks into the scone dough before you slice the scones & bake them off to golden perfection.

what really makes these raspberry dark chocolate chunk scones so incredible, though, is the raspberry glaze. 

it’s made with a super secret flavor bomb ingredient…freeze-dried raspberries.

WUUTT?!?!

yes, yes, yes!!!

i first saw the use of freeze-dried berries in dessert in this recipe, & ever since then i’ve been in LOVE with the idea. not only are the flavors of dried berries SOOO concentrated, you can add them to your desserts without worrying about how the water content of berries will affect the texture of the recipe.

which is so, so, so perfect for making this raspberry icing thick enough to slather on the dark chocolate chunk scones in a super generous layer of raspberry glazed perfection. 

you’ll crush up a bag of dried raspberries & fold them into a very simple icing. & it’ll turn into the most glorious shade offt hot pink food that you’ve ever laid eyes on. 

don’t forget to pin these raspberry dark chocolate chunk scones for later!

side note: isn’t everything just so much better when it’s hot pink? between these fabulously pink scones & the beet bloody marys we had at lynhall this weekend, i’m thinking all food should be hot pink!!! right? yes. absofreakinglutely. 

the last step to perfecting these raspberry chocolate chunk scones? 

don’t forget to pin these raspberry dark chocolate chunk scones for later!

invite over all of your girlfriends for a galentine’s brunch for the ages, complete with raspberry dark chocolate chunk scones, mimosas, & tons of belly laughs.

after all, that’s what friends are for. right?

if you like this raspberry dark chocolate chunk scones recipe, you’ll also love: 

• mini chai scones with maple chai glaze
• whipped raspberry goat cheese spread
• winter citrus mimosas with blood orange & honey
• all pwwb galentine’s-approved recipes

raspberry dark chocolate chunk scones

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• Author: jess larson | plays well with butter
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes (includes inactive time)
• Yield: 8 large scones 1x

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Description

tender & flaky scones bursting with dark chocolate chunks & topped with the perfect raspberry glaze. raspberry dark chocolate chunk scones are perfect for galentine’s day, a wedding shower, baby shower, or any ladies’ brunch!

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Ingredients

Scale 1x2x3x

for the dark chocolate chunk scones:

• 12 tablespoons very cold unsalted butter, diced into cubes
• 1/2 cup very cold heavy cream
• 3 large eggs
• 2 cups all-purpose flour (plus more for rolling out scones)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 5 ounces dark chocolate, finely chopped 

for the raspberry glaze: 

• 1 1.2 ounce bag freeze-dried raspberries
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

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Instructions

Make the scone dough: 

1. Prep the wet ingredients: Pull the butter, heavy cream, and eggs out of the refrigerator. Working quickly, dice the butter into 1/4 tablespoon squares. I like to cut the butter in half both lengthwise and widthwise, then chopping it into slices along the tablespoon lines of the butter wrapper to get 48 uniform squares of butter out of 1 stick. Place the diced butter on a plate and set it in the freezer. Measure the heavy cream into a 2-cup liquid measure, then whisk into it 1 large egg and 1 large egg yolk. Set in the freezer with the butter while you measure out the dry ingredients.
2. Prep the dry ingredients: In the bowl of a food processor combine the flour, sugar, baking powder, and kosher salt. Pulse 10 times to quickly bring the mixture together. 
3. Mix in the wet ingredients: Pull the butter out of the freezer and add it into the food processor with the flour. Pulse it into the flour until the butter begins to look cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Check out the photos above to see what the desired texture is at this point! Pull the cream & egg mixture out of the freezer. Slowly and gradually pulse it into the butter & flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. Again, see the photos above to see what the desired texture is. You may not need to use all of the cream mixture, and that’s okay! 
4. Roll out the scones: Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. Sprinkle half of the chopped dark chocolate over the surface of the dough, pressing the chocolate into the dough slightly so they adhere. Fold the dough in half, and repeat with the remaining chocolate. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic.
5. Rest the dough in the freezer for 30 minutes. 

Bake the scones: 

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside. 
2. Make an egg wash by whisking the remaining large egg in a small bowl. Set aside. 
3. Prep the scones: Remove the scone dough from the freezer, placing it on a lightly floured surface. Roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 slices. Transfer the slices to the prepared baking sheet. Brush the scones generously with the egg wash. 
4. Bake the scones for 20-22 minutes, until golden brown. 

Make the raspberry glaze: 

1. Crush the freeze-dried raspberries in a food processor. They’ll break down into a very fine powder, though some large pieces of seeds may remain. I like to sift the raspberry powder through a fine-mesh sieve to remove the raspberry seeds from the mixture in order to keep the glaze super silky and smooth, but if you like the texture of raspberry seeds you can definitely leave them in. 
2. Make the glaze: Transfer the crushed raspberries to a large bowl with the powdered sugar. Mix in the heavy cream, vanilla extract and salt. Whisk the mixture together, until a beautiful glaze forms. If the glaze is a little too thick, you can add in additional heavy cream 1 tablespoon at a time. If the glaze is too runny, add in extra powdered sugar 1/4 cup at a time. 
3. Glaze the scones. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee!! Enjoy!!

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Notes

No food processor? Totally fine! You can make these scones in a bowl with some good old fashioned elbow grease! Use a pastry cutter to cut the butter into the flour, then use a wooden spoon to slowly mix in the heavy cream until the dough just comes together. 

Meal prepping scones is so easy! You can very easily make the scone dough in advance, following Steps 1-5 in the Recipe Directions, above. Refrigerate the dough if you plan to use it in the next couple of days, or the dough for up to 3 months. Thaw overnight in the refrigerator. All you have to do the morning of your brunch is bake and glaze the scones according to the rest of the recipe. So easy! 

Scone recipe adapted from my mini chai scones with maple chai glaze.

don’t forget to pin these raspberry dark chocolate chunk scones for later!!!