Raspberry-Chocolate Chunk Scones

By Chef Ella Freyinger

July 30, 2021

Serves

Ingredients

Granulated Sugar 1⁄4 cup

Baking Powder 2 tsp

Baking Soda 1⁄2 tsp

Kosher Salt 1⁄2 tsp

All-Purpose Flour 3 cups, plus more for surface

Unsalted Butter 1⁄2 cup chilled, cut into 1⁄4” cubes

Egg 1 large, beaten to blend

Heavy Cream 1 1⁄4 cups, plus more for brushing

Raspberry-Rose Chocolates (or any chocolate of your choosing) 2 bars, chopped

Fresh Raspberries 1 pint

Raw Cane Sugar for sprinkling

Steps

Preheat the oven to 375° F and line a baking sheet with parchment paper.
Whisk sugar, baking powder, baking soda, salt, and flour in a large bowl until combined and set aside. Add butter and toss to coat. Using your fingers, work butter into flour by flattening each piece between your thumb and pointer finger.
Make a well in the center; add eggs and cream to the center and mix, incorporating dry ingredients a little at a time, until shaggy dough forms. Add the chocolate and raspberries and fold together 2-3 times to loosely incorporate.
Turn the dough out onto a floured surface and fold over itself 3-4 times to incorporate remaining flour. The dough will seem dry. Roll out the dough until 1” thick. Making sure to keep it as square as possible.
Cut into 12 squares by making 2 cuts in one direction and 3 cuts in the perpendicular direction. Transfer to a baking sheet and brush dough with cream and sprinkle liberally with sugar.
Bake for 10-15 minutes until golden brown.
Enhance your pleasure by serving with butter and raspberry jam.