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!!