Scones always make a breakfast table a little happier. These scones scream Summer with a burst of bright raspberries, but also keep things decadent with giant chunks of dark chocolate.

Fresh berries + chocolate = love. It’s a fact!

I baked these sweet scones up for a quick breakfast before we hit the beach last week, and they kept everyone – even the scone haters (!!!) – full and smiling for hours! What more could you ask for from a breakfast treat?

 Fresh Raspberry & Chocolate Chunk Scones – Baker by Nature 

Ingredients:

3 1/4 cups all-purpose flour
4 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp salt
1/2 cup butter, cut into small pieces
1 cup heavy cream
1 large egg
1 cup fresh (or frozen) raspberries
1 cup chopped dark chocolate

2 tablespoons turbinado sugar + 1 tablespoon of cream, to finish scones

Instructions: 

Preheat the oven to 425 (F). In a large bowl or the bowl combine the flour, sugar, baking powder and salt. Add the butter and blend with a pastry cutter – or your fingers – until the mixture is resembles a coarse meal.

In a small bowl, whisk together the milk and egg. Toss the berries and chocolate into the dry ingredients and toss them lightly, then add the milk/egg mixture. Stir gently until the dough comes together, then gather it into a ball. On a lightly floured surface pat the dough out into an inch thick square. on a baking sheet. Cut the square into about 16 pieces – I made mine square (er, rectangle?), but whatever the shape you choose, they’ll still taste great!

Place the scones on a lightly greased baking pan keeping them about an inch apart so that there’s space for them to cook all around. Brush the tops with cream and sprinkle with turbinado sugar. Bake for 18 – 20 minutes, or until they’re golden. Serve warm!