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
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....