Dark Chocolate Raspberry Scones
The combination of rich dark chocolate and tart raspberries in a deliciously soft yet crumbly and not-too-sweet dough makes for the perfect treat. Let’s make some Dark Chocolate Raspberry Scones!
Don’t these just practically scream Valentine’s Day? Amazing warm, cold, or with a dollop of vegan butter, they’ll make your day that much sweeter. ❤️
JUMP TO RECIPEINGREDIENTS
With less than a dozen simple ingredients and minimal prepwork, these Dark Chocolate Raspberry Scones whip up in a pinch. 😉
- Gluten-Free All-Purpose Flour:
- Cold Vegan Butter: The cold temperature of the butter helps ensure a lovely crumbly texture.
- Coconut Sugar, Cinnamon & Allspice: Refined-sugar free sweetness and subtle spice.
- Dark Chocolate & Fresh Raspberries: The winning combo of rich sweetness and fruity tartness.
- Non-Dairy Milk & Flax ‘Eggs’: Our binding ingredients. 2 flax eggs = 2 tbsp ground flax seeds + 6 tbsp water + 10 minutes.
HOW TO MAKE DARK CHOCOLATE RASPBERRY SCONES
The dough for these Dark Chocolate Raspberry Scones is very simple to make, which makes it a great base for so many other kinds of scones or biscuits!
- Combine the flour, baking powder, salt, and spices and whisk thoroughly until well combined.
- Next, add the cold diced butter and using a dough cutter or bowl scraper, cut in the butter just until the mixture resembles crumbly sand. Try and get the butter into roughly pea-sized pieces. Add the coconut sugar and gently combine with your hands.
- Pour the flax egg and milk and continue to gently work the mixture until it just starts to come together. Add the dark chocolate and raspberries and work them into the mixture with your hands until a ball of dough is formed.
- Next, flour your work surface and with floured hands, begin gently pressing the dough into a 1” thick circle. Cut the dough into 8 triangles, and transfer to a baking sheet lined with parchment paper or silicone mat.
- Carefully brush the tops of your scones with 2-3 tbsp of plant milk to glaze. Once you’re done, pop them in the oven and bake for 15-18 minutes (at 350F), or until golden and crackly on top. Remove from the oven, and let them rest on the pan for 3 minutes before transfering to a cooling rack. Allow to cool completely.
- (Optional, but highly recommended) Drizzle melted dark chocolate over the scones and garnish with halved raspberries. Serve, bask in their glory, and enjoy!
SWEET SURRENDER
Seriously, how flipping adorable are these Dark Chocolate Raspberry Scones?! I’m pretty sure I can’t even right now. Each bite is like heaven. They basically scream Valentine’s Day and are perfect for sharing with someone you love – or not sharing, up to you! 😉
Still got a sweet tooth? You might be interested in my Chocolate Avocado Cream Pie or Welsh Tea Cakes!
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use the hashtag #steamyvegankitchen! Seeing your delicious recreations makes me so happy. 😍
Dark Chocolate Raspberry Scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 4 tbsp cold vegan butter
- 1/2 cup coconut sugar
- 1/3 cup dark chocolate
- 1/3 cup fresh raspberries
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/4 cup plus 2 tbsp non-dairy milk
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
Instructions
- Start by preheating your oven to 350F. Make your ‘flax eggs’ (see above) slice the raspberries in half and roughly chop your dark chocolate if you are working with chunks or a bar.
- In a large mixing bowl, combine your flour, baking powder, salt, and spices and whisk thoroughly until well combined.
- Next, add the cold diced butter and using a dough cutter or bowl scraper, cut in the butter just until the mixture resembles crumbly sand. Try and get the butter into roughly pea-sized pieces. Add the coconut sugar and gently combine with your hands.
- Add the flax egg and milk and continue to gently work the mixture until it just starts to come together. Add the dark chocolate and raspberries and work them into the mixture with your hands until you form a ball of dough. (If it’s completely crumbling apart, add in a bit of plant-milk 1 tbsp at a time until it’s just moist enough to form a ball. The end result should be a slightly crackly looking dough ball.)
- Next, flour your work surface and with floured hands, begin gently pressing the dough into a 1” thick circle. Keep flouring your hands to ensure the dough doesn’t stick. Cut the dough into 8 happy little triangles, and transfer to a baking sheet lined with parchment paper or silicone mat.
- Carefully brush the tops of your scones with 2-3 tbsp of plant milk to glaze. Once you’re done, pop them in the oven and bake for 15-18 minutes, or until golden and crackly on top. Remove from the oven, and let them rest on the pan for 3 minutes before transfering to a cooling rack. Allow to cool completely.
- An optional, but highly recommended step, is to drizzle melted dark chocolate on top of your scones for some extra yummy sweetness, plus garnish with a halved raspberry. Enjoy!
