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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cut into small cubes - 1/2 cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup fresh raspberries, rinsed and patted dry - 1/2 cup semi-sweet chocolate chips - 1 tablespoon coarse sugar for sprinkling To make the best Raspberry Chocolate Chip Scones, you need to gather all your ingredients first. Using high-quality flour is key to a fluffy texture. The granulated sugar adds just the right amount of sweetness. Baking powder helps the scones rise, while salt enhances all the flavors. For the wet ingredients, the cold unsalted butter is crucial. It creates flaky layers in your scones. Heavy cream adds richness, while the egg binds everything together. Pure vanilla extract gives a lovely aroma and taste. Now for the fun part! Fresh raspberries and semi-sweet chocolate chips are what make these scones a treat. The raspberries burst with flavor, and the chocolate brings a sweet touch. Finally, sprinkle coarse sugar on top for a crunchy finish. {{ingredient_image_2}} - First, preheat your oven to 400°F (200°C). - Next, prepare a baking sheet. Line it with parchment paper. This helps with easy scone removal later. - In a large bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, and salt. - Now, add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers. Work the butter into the flour until it looks like coarse crumbs. Leave some larger chunks for flakiness. - In a separate bowl, mix the wet ingredients. Whisk together the heavy cream, egg, and vanilla extract until smooth. - Pour the cream mixture into the flour mix. Stir gently with a spatula until just combined. Do not overmix; this keeps the scones tender. - Carefully fold in the fresh raspberries and chocolate chips. Be gentle to avoid crushing the raspberries. - Turn the dough onto a lightly floured surface. Knead gently until it comes together. Avoid overworking the dough. - Flatten the dough into a circle, about 1 inch thick. Cut it into wedges or use a round cutter for perfect shapes. - Place the scones on the prepared baking sheet. Leave about 1 inch between each scone to allow for rising while baking. - Sprinkle the tops with coarse sugar for extra sweetness and texture. - Bake for 15-20 minutes. Watch for a golden brown color on top. A toothpick should come out clean when inserted into the center. Cold butter is key to flaky scones. It helps create layers. When you mix the butter, leave some chunks. These will melt during baking and make your scones rise. Avoid overmixing the dough. This can lead to tough scones. Mix just until the ingredients come together. Remember, less is more. Knead the dough gently. You want it to hold together without being heavy. Too much kneading can make your scones dense. After kneading, shape the dough carefully. Use a sharp knife to cut even wedges. This helps them bake uniformly. If you prefer round scones, use a round cutter. Serve your scones warm for the best taste. They pair well with clotted cream or softened butter. You can also sprinkle powdered sugar on top for a sweet touch. For a beautiful presentation, place them on a decorative platter. Add fresh raspberries or mint leaves for color. This makes your treat even more inviting. Pro Tips Chill the Butter: For the flakiest scones, ensure your butter is very cold. You can even chill the mixing bowl and utensils beforehand. Don’t Overmix: Mix the dough until just combined. Overmixing can lead to tough scones, so handle the dough gently. Use Fresh Ingredients: Opt for fresh raspberries and good quality chocolate chips for the best flavor and texture in your scones. Experiment with Flavors: Feel free to add lemon zest or almond extract for an extra layer of flavor that complements the chocolate and raspberries. {{image_4}} You can change the flavor of your scones easily. Try using other berries like blueberries, strawberries, or blackberries. Each berry brings its own taste and color. For chocolate, switch to white chocolate or dark chocolate. This can give your scones a new twist! If you need gluten-free scones, substitute all-purpose flour with a gluten-free blend. Make sure to check that it has xanthan gum for the best results. For a dairy-free option, use coconut cream instead of heavy cream. You can also use vegan butter for the same yummy taste. Incorporate seasonal fruits for a fresh touch. In spring, use strawberries; in summer, try peaches. In fall, add apples or pears for warmth. For winter holidays, mix in candied ginger or cranberries. These changes make your scones festive and fun! After baking, let your scones cool on a wire rack. This keeps them from getting soggy. Once cooled, place them in an airtight container. You can store them at room temperature for up to two days. Make sure to keep them away from heat or moisture. To freeze scones, let them cool completely first. Wrap each scone in plastic wrap. Then, place them in a freezer bag or container. They will stay good for about three months in the freezer. When you want to eat them, take them out and reheat. You can bake them from frozen for about 15-20 minutes at 350°F (175°C) or until warm. Raspberry chocolate chip scones will last for two days at room temperature. In the freezer, they last for three months. Signs of spoilage include a hard texture or an off smell. If you see any mold, it's best to toss them. Enjoy your treat while it’s fresh! To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This warms them evenly and keeps them flaky. You can also use a microwave for a quick fix. Heat them for about 10 to 15 seconds. Just be careful; microwaving too long can make them tough. Yes, you can make the dough ahead of time. After mixing the dough, wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you're ready, just take it out, shape it, and bake it. This saves you time and still gives you fresh scones. To stop raspberries from sinking, coat them in a little flour before adding to the dough. This helps them stay suspended. Also, be gentle when folding them in. Overmixing can break them and cause sinking. Treat them like jewels; they need care. Yes, nuts can add great texture and flavor! Chopped walnuts or pecans work well. Just make sure to chop them into small pieces. Add about 1/4 cup of nuts along with the chocolate chips. This gives you a nice crunch with each bite. You can serve scones with clotted cream or softened butter. These add richness to each bite. Fresh jam or honey also pairs nicely. For a fun twist, try serving them with a dollop of whipped cream or a side of fresh fruit. Enjoy them with a cup of tea or coffee for the perfect snack. You now have a clear guide on making raspberry chocolate chip scones. We covered the key ingredients, mixing steps, and baking tips. I shared ideas for variations and how to store your scones. With these insights, you can create soft, flaky scones all year round. Don't shy away from experimenting with flavors. Enjoy your baking journey and savor every bite!

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup cold unsalted butter, cut into small cubes
  • 0.5 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries, rinsed and patted dry
  • 0.5 cup semi-sweet chocolate chips
  • 1 tablespoon coarse sugar, for sprinkling

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to ensure easy removal of the scones after baking.
  • In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are thoroughly mixed.
  • Introduce the cold cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture takes on a texture similar to coarse crumbs, with some larger chunks of butter remaining for flakiness.
  • In a separate smaller bowl, whisk together the heavy cream, egg, and vanilla extract until the mixture is smooth and fully combined.
  • Pour the cream mixture into the flour mixture, gently stirring with a spatula or wooden spoon until everything is just incorporated. Aim to avoid overmixing to ensure tender scones.
  • Carefully fold in the fresh raspberries and chocolate chips, taking extra care not to crush the raspberries in the process.
  • Turn the dough out onto a lightly floured surface. With clean hands, knead the dough gently just until it comes together, being mindful not to overwork it.
  • Flatten the dough into a circle, about 1-inch thick. Use a knife to cut it into wedges, or utilize a round cutter for perfect individual scone shapes.
  • Transfer the scones to the prepared baking sheet, leaving about 1 inch of space between each one to allow for rising during baking.
  • For an extra touch of sweetness and texture, sprinkle the tops of the scones with the coarse sugar before baking.
  • Place the baking sheet in the oven and bake for 15-20 minutes or until the scones turn a lovely golden brown on top and a toothpick inserted into the center comes out clean.
  • Once baked, remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack or serving plate.

Notes

Serve warm on a decorative platter, optionally with clotted cream or softened butter.
Keyword baking, chocolate chips, raspberries, scones