These fluffy, rich scones are perfect to make for Valentine's Day! Or really anytime you need your dark chocolate fix. They are pretty simple to make, but remember to give them enough time in the freezer before baking! (1 1/2 hours)
1 3/4 cup (210 g) all purpose flour
1/2 cup sugar
3 Tbsp dark cocoa powder, sifted
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup heavy whipping cream
1 tsp vanilla extract
2/3 cup frozen raspberries (see note)
1 cup dark chocolate chips, divided
Whisk together the flour, sugar, cocoa powder, baking powder and salt.
In a stand mixer with the paddle attachment, mix in the heavy whipping cream and vanilla extract until combined and a very stiff dough has formed (no more than 30 seconds). Do not overmix!
Add the frozen raspberries and 1/2 cup of dark chocolate chips. Mix for a few seconds until they are evenly dispersed. Do not overmix, but move quickly so the raspberries don't melt.
Line a circular pie dish or cake pan with plastic wrap and set the dough inside. Place another piece of plastic wrap on top and then press the dough into a semi circle (see image below). Make sure the dough is well covered and place in the freezer for 1 1/2 hours.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Working quickly, remove the dough from the freezer and unwrap the plastic wrap. Using a large knife, cut out 6 triangles. I do this by cutting the half circle in half and then cutting each half into 3 skinny triangles (see image below).
Evenly place the scones onto the baking sheet and bake in the oven for 16-20 minutes until a toothpick comes out of the center with moist crumbs. Do not over bake! You need to watch it very closely (see note).
After the scones are done baking, melt the remaining 1/2 cup of dark chocolate chips either in the microwave or over a double boiler. Let cool slightly and pour into a ziploc bag.
Once the scones are cool to the touch, cut off a small hole in the tip of the ziploc bag and drizzle the chocolate over each.
Raspberries: Frozen raspberries are best for this recipe because they break up well and add the right amount of moisture to the dough. I haven't tried it with fresh, but feel free to experiment!
Baking: A completely clean toothpick is over baked while liquid on the toothpick is underbaked. The goal is moist crumbs. The baking time is essential for these because they are very enjoyable dry. Err on the side of underbaked than over baked! Once 16 minutes has passed, I check the scones every 1-2 minutes to see if it is done.
These scones freeze really well! Freeze until the chocolate sets and then move to a ziploc. When you are ready to eat, set at room temperature for 30 minutes or until thawed.
The dough after it has been in the freezer for 1 1/2 hours.
Use a sharp knife to cut 6 triangles.
The dough ready to go in the oven! It needs to be very stiff.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
Recipe inspired by the Pendulum Court Cafe on BYU Campus.