The combination of raspberries and dark chocolate go together very well in these moist scones!
Raspberry Dark Chocolate Scones
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The combination of raspberries and dark chocolate go together very well in these moist scones! Recipe Credit: She Likes Milk
Ingredients
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2 ½ cups Rouge de Bordeaux Flour
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½ cup cocoa powder
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⅓ cup sugar
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1 tbsp baking powder
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½ tsp salt
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12 tbsp cold grated butter
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1 cup cold buttermilk
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1 egg
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1 tsp vanilla
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1 cup chocolate chips
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¾ raspberries, fresh or frozen
Directions
In a large mixing bowl, combine together your dry ingredients of 2 ½ cups flour, ½ cup cocoa powder, 1 tbsp baking powder and ⅓ cup granulated sugar.
With a cheese grater, grate your cold butter and mix into dry ingredients with a large mixing spoon until it reaches a mealy, crumbly texture.
In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
Fold in raspberries and 1 cup of chocolate chunks. If dough seems too dry, add 1 tbsp more of buttermilk until it is just sticky enough to stick to your hands. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
Bake at 375℉ for 25-35 minutes, until center is set and not jiggly. Allow to cool at least 10 minutes before slicing and serving. Drizzle with melted chocolate to top!