Ingredients for Chocolate Raspberry Scones
- 2 cups all-purpose flour
- Cocoa Powder
- 1/2 cup granulated sugar, 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 1 cup buttermilk
- 1/2 cup raspberry preserves
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How to Make Chocolate Raspberry Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut 1 cup (2 sticks) cold unsalted butter into small pieces and add to the dry ingredients.
- Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1 cup semi-sweet chocolate chips.
- In a separate bowl, whisk together 1 large egg and 1 cup buttermilk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick disc.
- Spread 1/2 cup raspberry preserves evenly over the dough.
- Fold the other half of the dough over the preserves and gently press to seal.
- Cut the dough into 8 equal wedges.
- Place the scones on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
107g
Fat
45g
Carbs
19g
