Raspberry Chocolate Scones

Bursting with tart raspberries, dark chocolate, and a tender crumb, these Raspberry Chocolate Scones are the perfect balance of indulgent and effortless. Whether you’re celebrating Valentine’s Day or just craving a cozy weekend bake, they come together in under 30 minutes — light, fluffy, and absolutely irresistible with a dollop of jam and fresh ricotta.

Why You’ll Love These Raspberry Chocolate Scones

• Quick and effortless: From mixing to baking, they’re ready in just 30 minutes — perfect for lazy mornings or last-minute brunch plans.
• Bakery-quality texture: The combination of cold butter, ricotta, and cream gives these scones a tender, flaky crumb that stays moist for days.
• Sweet-tart perfection: Juicy raspberries and dark chocolate create the ultimate flavor balance — bright, rich, and just the right amount of indulgent.
• Versatile and elegant: Serve them with coffee, tea, or as a Valentine’s Day breakfast treat — they look (and taste) like something from your favorite café.
• Freezer-friendly: You can freeze the dough before baking for a quick homemade scone fix anytime.

Tips from My Kitchen

• Frozen berries only: Fresh raspberries are too soft and will break down too quickly.
• Chill the dough: If your butter starts to melt, pop the shaped scones in the fridge for 10 minutes before baking.
• Flavor swap: Try white chocolate chips or a drizzle of melted chocolate once cooled for a bakery-style finish.

The Story

Happy Valentine’s Day! Though truth be told, you don’t need any special occasion to make these Raspberry Chocolate Scones — they’re simple enough for a Saturday morning and elegant enough for an afternoon tea spread. With their ruby-red raspberries and dark chocolate flecks, they strike the perfect note between cozy and romantic.

Most of the magic happens in your food processor (though a pastry cutter works too, if you want a little pre-scone workout). A few quick pulses turn the butter into flaky bits, creating that irresistibly tender texture once baked. Frozen raspberries add bursts of tangy sweetness that balance beautifully with the richness of dark chocolate.

The dough comes together in minutes, and from start to finish, you’re looking at about 30 minutes until you have warm, golden scones ready to enjoy. I like to make these on quiet weekends — the kind that start slow, with strong coffee and something sweet in the oven.

Serve them warm, with a swipe of raspberry jam or a spoonful of creamy ricotta. They’re the kind of simple luxury that makes ordinary mornings feel special.

How to Make Raspberry Chocolate Scones

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Raspberry Chocolate Scones

These easy Raspberry Chocolate Scones are buttery, light, and studded with dark chocolate and tart raspberries. Made in just 30 minutes, they’re perfect for breakfast, brunch, or a sweet afternoon treat.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword breakfast, brunch, holiday recipe

Ingredients

• 1½ cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tbsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp Kosher salt
• 6 tbsp unsalted butter (cut in slices)
• 1 cup frozen raspberries
• 1 cup ricotta
• 1/3 cup heavy cream (or full fat buttermilk for a little zing)
• 1/2 cup dark chocolate chips

Instructions

• Preheat oven to 425 F degrees
• In your food processor, add flour, baking powder, sugar, salt and butter and blend until butter is in small pieces.  Add frozen raspberries and pulse the mix until the raspberries are just slightly broken up.
• Pour contents into a large bowl and add ricotta and cream.  Mix flour mixture and wet ingredients together. Add chocolate chips. You may need to add a little more cream to get the mix to hold together.
• Generously flour your counter surface and place the mixture on your counter.  Form a ball and lightly knead.  Pat the dough into a rectangle shape about 5×7 and about 1 inch thick.  Cut into 9 square shapes (or you can cut into uniformly sized triangles).
• Spray or grease a cookie sheet and bake for 15-20 minutes until lightly browned.
• Cool briefly

Notes

These scones are absolutely gorgeous served with raspberry jam and fresh ricotta!

Adapted from The Smitten Kitchen

Comments

1. 

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   Skinnychef
   May 17, 2013

   I’m trying these this weekend! I bought a new mini triangle scone pan. You know what means… lots of crusty edges!

   • 

     Leave a Reply

     admin
     May 18, 2013

     ohhh scone pan! never enough kitchen toys.
     let me know what you think … the ricotta and cream are key ingredients (and of course the chocolate chips).

     I found another scone recipe that I love…I will send it to you 🙂