Fresh raspberry chocolate chip scones are a delicious treat to make for breakfast, brunch, or tea! Freezer friendly, and you can use fresh or frozen fruit in this easy scone recipe.
Way back in the bakery days, I was probably best known for 2 things – scones and macarons. And I realized this summer that I hadn’t made many of either recently. I did use some of my strawberry champagne jam in some macarons recently, but the last time I made scones was so long ago.
So one day recently, when making a celebratory-for-no-reason weekend brunch for the family, I whipped up these chocolate chip raspberry scones.
Why chocolate chip and raspberry? Because we had some really amazing raspberries in the house, and I love the berry and dark chocolate flavor combination.
It’s simple, yet sophisticated, but not so fancy to be relegated to special occasions. Raspberry and chocolate scones are also a great way to celebrate the berries of summer while they’re still in season.
But what if I can’t find fresh raspberries?
Of course, you can always use frozen berries. You may need to add an extra minute or so to the cook time, but otherwise the measurements are the same. And if you can’t find fresh raspberries alone, a berry mix will work nicely too.
Scones are easy to make!
Making scones from scratch is easy, requiring minimal equipment. I use a pastry cutter to make my scones by hand instead of using a food processor. The reason is twofold. First, I can cut the butter into more even pea-sized chunks. Second, nobody has time to was extra dishes! Using just the bowl and pastry cutter, I cut down on dishwashing, which is always my goal.
Another great reason to make scones is that you can freeze them either unbaked or baked for an easy treat whenever you’d like! Or, if you’re planning to serve for company – like a weekend brunch party or holiday morning breakfast – you save time in the kitchen by prepping in advance.
Scones taste just as good when prepared, frozen, and baked fresh as needed. Or re-heated from frozen in the oven. But I prefer to go ahead and bake fresh from frozen. I leave the frozen baked scones for easy grab-and-go breakfasts or afternoon tea treats during the week.
Frankly, with summer winding down and the school year just around the corner, I’m glad scones found their way back into the kitchen. I definitely plan to whip up a few mini batches for the family. These raspberry chocolate chip scones for sure, and probably some of the savory oatmeal scones. Busy mornings may feel less hectic with the occasional breakfast treat!
Happy scone making, darlings!
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter, chilled (see notes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 3/4 cup chocolate chips, divided
- Preheat your oven to 400 F and line a baking sheet with parchment paper. Set aside
- In a large bowl, combine the flour, salt (if using), and baking powder.
- Cut your butter into tablespoon sized pieces and place into the bowl. Use a pastry cutter or two knives to cut in the butter until it resembles pea-sized chunks.
- Add the raspberries and 1/2 cup of the chocolate chips. Stir to combine.
- Add the heavy cream and the vanilla to the bowl. Stir until just combined and then transfer the mixture to a clean, lightly floured work surface.
- Shape the scone dough into approximately an 8 inch circle. Use a knife or bench scraper to cut into 8 equal portions. To make mini scones, shape into an 8 inch square and cut into 16 squares.
- Transfer the scones to your prepared baking sheet. At this point you may freeze them, chill them up to overnight covered in plastic wrap, or bake in your pre-heated oven for 13-15 minutes until the edges are lightly browned. If baking minis, your cook time will decrease to somewhere in the 8-12 minute range.
- Allow the scones to set on the baking sheet for 5 minutes before carefully transferring them to a rack to cool.
- When the scones are mostly cool, melt the remaining 1/4 cup of chocolate chips in the microwave at 50% power for 1 minute. Allow to stand 1 minute, then stir. Add additional 30 second intervals as needed until smooth.
- Drizzle your melted chocolate chips over the scones using a fork, or a piping bag.
- Store uneaten scones loosely covered in the refrigerator up to 3 days, or freeze up to 2 months.
If you are using salted butter, omit the salt in the recipe.
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