Chocolate Raspberry Scones

My mom is awesome.  She runs around like a crazy woman all day to all my dad’s various construction projects, helps immensely at his dental office, and I don’t know what I would do without her.


{my mama and my baby}

She loves the chocolate raspberry truffles from See’s and she also loves scones. So I set out to try and combine the two.

Perfect Mother’s Day gift, right?  Well, it took me four tries to get it right but I finally did.


You start with a basic scone recipe and then load it up with cocoa powder, frozen raspberries, and chocolate chips.  These are sweet enough to eat for dessert, but because they are called scones you eat them for breakfast.  Right?  Right.


Then you make up a simple chocolate glaze to cover the top, and you will be in scone heaven.

Now I am not a big scone fan (except for the fried dough they call scones in Utah), I think they are dry and flavorless most of the time and I’d rather save my calories for something else.  But these puppies are good.  Really good.

Happy Mother’s Day Mom!

I love you.

Chocolate Raspberry Scones
Prep time
Cook time
Total time
Chocolate Raspberry Scones
Serves: 24
  • 3 cups flour
  • ½ cup sugar
  • ¼ cup cocoa powder
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks butter, chilled
  • 1 egg
  • 1 cup cream
  • 1 cup chocolate chips
  • 1 cup frozen raspberries
  • 1 pound powdered sugar
  • ½ cup cocoa powder
  • ½ cup, plus 3 tablespoons milk
  1. Preheat oven to 350 degrees.
  2. Place flour, sugar, ¼ cup cocoa powder, baking powder, and salt in a food processor.  Pulse to combine.  Then dice up the 2 sticks of butter and add to the food processor and pulse until the butter is cut evenly into the flour.  Dump the mixture into a bowl.  Mix together the egg and cream, then pour over the dry ingredients.  Mix until the mixture just comes away from the bowl. Add in the chocolate chips and raspberries, and using your hands mix in.
  3. Flour your surface and place scone dough on floured surface.  Form into a rectangle and roll out to about ¾ of an inch thick.  Then using a pizza cutter, cut into even rectangles.  Then cut the rectangles corner to corner to get triangles.  This recipe makes 24 regular sized scones or 48 mini ones.  (I made mini ones).
  4. Place on a greased cookie sheet and bake for 10-12 minutes or until starting to turn a light golden brown.
  5. Cool on the pan for a few minutes and then transfer to cooling rack and cool completely.
  6. Mix together the powdered sugar, ½ cup cocoa powder, and milk to form a thin glaze.  The either dunk the whole scone in the glaze, just dunk the tops (thats what I did), or drizzle it over the scones.
  7. Scone will keep covered at room temperature for 3 days or in the fridge for a week.
  8. Eat!