These Gluten-Free Chocolate Raspberry Scones are the PERFECT match for your morning cup of coffee. Let’s snuggle up with one (or five), shall we?
CONFESSION: I don’t really like chocolate baked goods. ?
Unbelievable right? Every time I tell someone (namely women) this, I truly, honestly feel like I am about to lose a friend. The reactions are akin to those you would get after kicking someone’s puppy. Or Grandmother. It’s harsh.
Chocolate cake, chocolate donuts, chocolate croissants, chocolate icing, even chocolate ice cream. I can very easily take a big ol’ PASS on any of the above. Up until about 5 days ago, the chocolate baked good I was on-board with was a brownie (and don’t worry, I LOVE – not just like – brownies!)
So, what happened 5 days ago? Gluten-Free Chocolate Raspberry Scones happened, my friends.
The name of the game in the baked good realm since that fateful day has been: CHOCOLATE. Can’t stop, won’t stop.
Between Anthony and I, I think we gobbled this entire batch up in no less than 2 days. And then there was a batch of chocolate donuts (SO YUM!), followed by, of course, batch #2 of Chocolate Raspberry Scones.
And you know what? I loved every. single. bite. The contrast between the dark, rich chocolate flavor of the scone and the sweet yet tart pop from the raspberries is otherworldly.
Then the glaze: I die. Can I just be buried in a pool of glaze? Remind me to write that one into my will, mmk?
Now, that is not to say that I am now the chocolate QUEEN – I’ll still take a pass on that chocolate frosting and chocolate ice cream – but I’m certainly coming around to chocolate baked goods. As in: every recipe I dream up in my head these days seems to have chocolate involved.
WHO AM I BECOMING?
Blame it on winter. Blame it on lady things. Blame it on valentine’s day being just around the corner. But all I know is that I am totally embracing this chocolatey change. I hope you’re on board with ALL OF THE CHOCOLATE, because I definitely have some doozies coming your way.
(Hint: the aforementioned ???)
As you may know by now, something I am picky about is my scone texture. Similar to my Gluten-Free Strawberry Chocolate Chip Scones, these scones have a bit of extra moisture thanks to the berries, but they also have the perfect scone crumb without being TOO cakey, similar to my Gluten-Free Maple Date Scones.
The best of ALL scone worlds, if I do say so myself.
And if you REALLY want your scone world rocked, dunk these bad boys in your cup of morning (or afternoon, or evening) coffee. Chocolate and coffee were MADE for each other. Trust me: I’ve done lots and lots of research. ?
If you’ll excuse me, I have a batch or 5 of these to bake up before this impending blizzard.
Who needs milk and bread when you can have gluten-free chocolate raspberry scones and coffee? AMIRITE? ?☕️?
- 1 ¾ cups gluten-free all-purpose flour blend
- ½ teaspoon xanthun gum (omit if your blend contains it)
- ⅓ cup cocoa powder
- ⅓ cup brown sugar
- 2 Tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 Tablespoons butter, but into small chunks and frozen
- 1 egg
- 1 teaspoon gluten-free vanilla extract
- ½ cup half and half
- ½ cup mini chocolate chips
- ⅔ cup frozen raspberries
- 1 cup powdered sugar
- ½ teaspoon gluten-free vanilla
- 2-3 Tablespoons water
- Cut butter into small chunks and place in the freezer for at least 30 minutes.
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
- In a food processor, combine gluten-free flour, xanthan gum (if needed), cocoa powder, sugars, baking powder, baking soda, salt, and cinnamon. Pulse until combined.
- Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add in mini chocolate chips, but do not pulse again!
- In a large bowl, mix egg, vanilla, and ½ cup half and half.
- Add the dry mixture to the wet mixture and gently stir just until half-way combined. Quickly add the frozen raspberries (straight from the freezer!) and knead the dough gently, until it all comes together.
- Turn the dough out onto your baking sheet and knead just a few more times with your hands, and then form into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.
- Bake for 25 minutes, or until golden brown and cooked through on the top. Remove from the oven, and allow to cool.
- In a small bowl, combine the powdered sugar, vanilla extract, and water. Drizzle over the cooled scones, and allow the glaze to set.
- Enjoy! 🙂
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