Raspberry Chocolate Scones

Author Leigh Anne Wilkes


  • 2 C all purpose flour
  • 1/2 C firmly packed dark brown sugar
  • 1/4 C almond flour or sliced almonds very finely chopped in a food processor
  • 2 tsp baking powder.
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C cold salted butter cut into 1/2 inch slices
  • 3/4 C individually frozen raspberries not thawed
  • 1/2 C semisweet chocolate chips
  • grated zest of 1 orange
  • 2/3 C buttermilk


  • 1 large egg
  • 1 Tbsp granulated sugar
  • 1/4 C sliced almonds


  • Put oven rack in the top third of oven and preheat oven to 400 degrees
  • Line a baking sheet with parchment paper of silicone baking mat
  • In a large bowl whisk together the flour, brown sugar, almond flour, baking powder, baking soda and salt.
  • Work in the butter with a pastry blender or your fingertips until mixture is crumbly with pea sized pieces of butter.
  • Add in raspberries, chocolate chips and orange zest to flour mixture and toss to coat.
  • Add buttermilk and stir until just combined.
  • Turn down onto a floured surface and gently knead a few times. Pat the dough into a 1 inch thick round.
  • Cut like a p pizza into 6 -8 equal wedges and separate wedges. Place at least 1 inch apart on baking sheet.


  • In a small bowl whisk egg and sugar. Lightly brush the top of each wedge with mixture and sprinkle with sliced almonds.
  • Bake until the top of the scones are golden brown and center feels firm to the touch.
  • About 25-30 minutes. Let cool but enjoy warm.