• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 12

Dark Chocolate Raspberry Scones

  • Recipe Submitted by on

 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


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.

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