Side Pannel
Dark Chocolate Raspberry Scones
Dark Chocolate Raspberry Scones
- Recipe Submitted by maryjosh on 02/01/2019
Ingredients List
- Dark Chocolate Raspberry Scones Ingredients
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- ¼ Cup Sugar
- 6 Ounces Fresh Raspberries, rinsed & dried
- 1/2 Cup Dark Chocolate Chips
- 1 Stick of Cold Butter (1/2 cup)
- ½ Cup Half & Half
- ½ Cup French Vanilla Creamer + 1-2 Tablespoons Extra
- Icing Drizzle Ingredients
- 2 Tablespoons French Vanilla Creamer
- Powdered Sugar
Directions
First, preheat your oven to 400° degrees Fahrenheit, then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 1/2 cup cocoa, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
Use your hands to crumble one stick of butter into the dry ingredients.
Next, gently fold in the 1 cup of raspberries & 1/2 cup of dark chocolate chips.
Make a well in the center of the dry ingredients & pour in your 1/2 cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients.
Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
Cut the dough into scones with a pizza cutter or large knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with a little bit of French vanilla creamer.
Place the scones in your preheated oven & bake your scones for 20 minutes.
Top with a drizzle of icing created by mixing a couple of tablespoons of French vanilla creamer & powdered sugar to your desired thickness.
Keep your Dark Chocolate Raspberry Scones stored in a loosely sealed container for up to one week.
Use your hands to crumble one stick of butter into the dry ingredients.
Next, gently fold in the 1 cup of raspberries & 1/2 cup of dark chocolate chips.
Make a well in the center of the dry ingredients & pour in your 1/2 cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients.
Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
Cut the dough into scones with a pizza cutter or large knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with a little bit of French vanilla creamer.
Place the scones in your preheated oven & bake your scones for 20 minutes.
Top with a drizzle of icing created by mixing a couple of tablespoons of French vanilla creamer & powdered sugar to your desired thickness.
Keep your Dark Chocolate Raspberry Scones stored in a loosely sealed container for up to one week.
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