Double Chocolate Chunk Cream Scones with Raspberry Icing

I found that I much prefer a cream scone over a butter scone.  I find these minute details are what make or break a recipe!  This scone recipe is easy peasy and I've been adapting different variations of it for many years.  It's loved by adults, and a kid favorite too!

DOUBLE CHOCOLATE CHUNK SCONE (adapted from Bon Appetite):

2 cups (270g) All Purpose or Gluten Free 1:1 Flour

1/3 cup (60g) Sugar

1 Tbsp (11g) Baking Powder 

Pinch of Sea Salt

1/3 cup Cocoa Powder

1/3 cup Chocolate Chunks or Chips

1 1/3 cup (305g) Heavy Whipping Cream (add additional 1 tsp at a time if it's a little dry)

Heavy Whipping Cream or whisked egg for brushing tops of scones prior to baking

RASPBERRY ICING: 

1 cup Powdered Sugar

2 tsp Vanilla Extract

1 tsp any type of Milk (almond/oat/milk/buttermilk)

Pinch of Sea Salt

3 Tbsp Raspberry Preserves (I use Bon Maman), warm + strain out seeds

Preheat oven 15 min to 400 degrees.  Mix dry scone ingredients with a whisk. Add cream and stir with fork to blend.  Add cream 1 tsp at a time if needed to make dough stick together.  Transfer to floured work surface and knead until smooth, about 10-15 turns.  Form dough into 8" circle (about 1 1/2" thick), cut into 6 wedges.  Brush with cream or whisked egg.  Sprinkle with large crystal decorator sugar BEFORE baking OR brush with icing AFTER baking.  Bake scones 16-22 minutes until just lightly golden brown.  Remember, they will continue to cook a bit after coming out of the oven, so don't overbake these if you want a moist scone.  Toothpick inserted should come out clean (with maybe a few crumbs).  Whisk together icing ingredients after the scones come out of oven.  Adding additional milk VERY SLOWLY to get a thick syrup consistency.  Brush on scones while warm and add sprinkles. Enjoy!

This fabulous basic cream scone recipe can be adapted to sooo many variations!  Lemon-Poppyseed, Blackberry, Cinnamon + Almond, Pumpkin, Chocolate-Hazelnut, Toasted Coconut....