Raspberry Chocolate Scones

Kitchen Tested
  • Yield 8 servings

These warm, buttery scones are packed with chunks of dark chocolate and fresh raspberries.


2 cups unbleached all-purpose flour
1/2 cup firmly packed dark brown sugar
1/4 cup almond flour (or natural sliced almonds very finely chopped in a food processor)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) cold salted butter, cut into1/2-inch cubes
3/4 cup individually quick frozen raspberries, not thawed
1/2 cup semisweet chocolate chips
Finely grated rind of 1 orange
2/3 cup buttermilk
1 egg
1 tablespoon granulated sugar
1/4 cup sliced natural almonds (optional)


  1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. To prepare scones, whisk together flour, brown sugar, almond flour, baking powder, baking soda and salt. Work in butter with a pastry blender or your fingertips until the mixture is crumbly with some pea-sized pieces of butter. Add raspberries, chocolate chips and orange rind and toss to coat. Add buttermilk and stir just until combined.
  3. Turn dough out onto a floured work surface and gently knead a few times. Pat dough into a 1-inch-thick round.
  4. Cut into 8 equal wedges. Arrange 1 inch apart on prepared pan.
  5. To prepare topping, whisk together egg and sugar. Lightly brush top of each wedge with egg mixture, and sprinkle almonds on top, if using.
  6. Bake until tops of scones are golden brown and centers feel firm when pressed with your fingertip, about 30 minutes. Let cool slightly on pan. Serve warm.



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