Raspberry Choco Bliss Scones

$For the dry mix, gather these items: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon sea salt These ingredients form the base of your scones. The flour gives structure, while the sugar adds sweetness. Baking powder makes them rise. Sea salt enhances flavor. Now, for the wet mix, you need: - 3/4 cup heavy cream - 1 teaspoon pure vanilla extract - 1/2 cup unsalted butter, cold and cut into small cubes The heavy cream and vanilla make the scones rich and moist. Cold butter adds flakiness. It is key to keep the butter cold until mixing. Finally, gather these extras: - 1 cup fresh raspberries, rinsed and drained - 1/2 cup semi-sweet chocolate chips - Extra granulated sugar for sprinkling on top Fresh raspberries add a tart burst of flavor. Chocolate chips add sweetness and richness. A sprinkle of sugar on top creates a nice crunch when baked. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This is the perfect temperature for baking. While it heats, line a baking sheet with parchment paper. This helps prevent sticking. You want your scones to bake evenly. In a large bowl, mix the dry ingredients. Add 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of sea salt. Sift them together well. This step ensures your scones are light and fluffy. Now, take 1/2 cup of cold, cubed unsalted butter. Add it to the dry mix. Use your fingertips or a pastry cutter to blend it. You want the mixture to look like coarse crumbs. Keep some small butter pieces for a flaky texture. In a separate bowl, whisk together 3/4 cup of heavy cream and 1 teaspoon of pure vanilla extract. Mix until well combined. Slowly pour this into the dry mixture. Stir gently with a wooden spoon. Do not overmix; just combine until the dough forms. Next, fold in 1 cup of fresh raspberries and 1/2 cup of semi-sweet chocolate chips. Be gentle to avoid breaking the berries. You want them evenly spread throughout the dough for sweet bites in every scone. Turn the dough onto a floured surface. Knead it just enough to form a ball. Then, pat it into a disk about 1 inch thick. Use a sharp knife or pizza cutter to slice it into 8 wedges. Place these on the baking sheet, leaving space between them. Sprinkle extra sugar on top of each scone. This gives a nice, sweet crust. Bake the scones for 15-20 minutes. They should turn golden brown. Check with a toothpick; it should come out clean. Let them cool on the baking sheet for 5 minutes before moving to a rack. To make flaky scones, start with cold butter. Cut it into small cubes. When you mix it with the flour, keep it chunky. This helps create those light layers. Use your fingertips to work the butter into the flour. You want a crumbly look, not a smooth dough. When adding raspberries and chocolate chips, fold gently. Use a spatula or wooden spoon. This keeps the berries whole and juicy. If you stir too hard, the raspberries will break. You want to keep them intact for bursts of flavor. Set your oven to 400°F (200°C). This high heat helps the scones rise quickly. Bake them for 15 to 20 minutes. Look for a golden color on top. A toothpick inserted should come out clean. This means they're done! Enjoy the warm scent in your kitchen as they bake. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold before mixing. This helps create a flaky texture in the scones. Don't Overmix: Mix the dough gently and stop as soon as it comes together. Overmixing can result in tough scones. Fresh Berries: Using fresh raspberries is key for flavor and texture. Frozen berries can make the dough soggy. Watch the Baking Time: Keep an eye on your scones while they bake. Remove them from the oven as soon as they are golden brown to prevent drying out. {{image_4}} You can swap raspberries for other berries. Blueberries, strawberries, or blackberries work great. Each berry brings its own flavor. Blueberries add sweetness, while strawberries give a fresh twist. Just keep the same amount of berries. Make sure to wash and dry them well before mixing. Try using different types of chocolate. Milk chocolate chips add a sweet touch. Dark chocolate gives a rich, bold flavor. You can even use white chocolate for a creamy taste. Mix and match to find your favorite combo. Remember to adjust the amount to not overpower the berries. If you need gluten-free scones, use gluten-free flour. Many brands work well in baking. Combine it with a gluten-free baking powder for the best results. You might also need to add a bit more liquid. Keep an eye on the dough texture while mixing. This way, you can still enjoy these tasty scones! To keep your scones fresh, you should store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. This will help them stay soft. Keep the container at room temperature for up to two days. If you want to keep them longer, consider freezing. Freezing is a great option for scones. First, let the scones cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy them, just take out how many you need. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes or until warm. You can also microwave them for about 20 seconds. However, the oven gives a better texture. Enjoy your scones warm for the best flavor! Yes, you can use frozen raspberries. They work well in this recipe. Just remember to thaw and drain them first. This helps prevent excess moisture in your scones. If you add them straight from the freezer, they might make the dough too wet. You will know the scones are done when they turn golden brown. A toothpick inserted in the center should come out clean. Bake them for about 15 to 20 minutes. Keep an eye on them toward the end to avoid burning. These scones pair perfectly with clotted cream or butter. You can also serve them with a side of fresh fruit. A nice cup of tea or coffee makes a great drink choice too. They are delightful for breakfast or brunch. This blog post covered all you need to make tasty raspberry chocolate chip scones. We explored the right dry and wet ingredients, plus some fun extras. You learned the steps, from mixing to baking and cooling. I shared tips for flaky results and many ways to tweak the recipe. Storage advice helps keep your scones fresh, and FAQs answered common questions. Baking scones can be fun and rewarding. Enjoy the process and share your yummy results!$

Raspberry Choco Bliss Scones

Delicious scones filled with fresh raspberries and semi-sweet chocolate chips, perfect for brunch.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

2 cups all-purpose flour
0.25 cups granulated sugar
1 tablespoon baking powder
0.5 teaspoon sea salt
0.5 cups unsalted butter, cold and cut into small cubes
0.75 cups heavy cream
1 teaspoon pure vanilla extract
1 cups fresh raspberries, rinsed and drained
0.5 cups semi-sweet chocolate chips
to taste extra granulated sugar for sprinkling on top

Instructions

Begin by preheating your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and sea salt, ensuring all dry ingredients are evenly combined.
Incorporate the cold cubed butter into the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse, crumbly pebbles.
In a separate bowl, whisk together the heavy cream and pure vanilla extract until well blended. Gradually pour this creamy mixture into the flour mixture, stirring gently with a wooden spoon until the dough is just combined.
Carefully fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed without breaking the berries.
Turn the dough out onto a floured work surface. Knead it gently just until it forms a cohesive ball, then pat it into a disk that is approximately 1 inch thick.
Using a sharp knife or a pizza cutter, slice the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them a little apart.
Sprinkle a light dusting of extra sugar over the top of each scone for a sweet and crunchy crust.
Bake in your preheated oven for 15-20 minutes, or until the scones are beautifully golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the scones to cool slightly on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

Serve warm dusted with powdered sugar and accompanied by clotted cream or butter.

Keyword brunch, chocolate, raspberry, scones