Honey Raspberry Chocolate Scones 

When it came to baking pastries, I never used to give scones the credit they deserved. I was too accustomed to store bought scones, which were dry at best and flavorless at worst. It wasn’t until I started making my own that I realized just how moist, sweet, and delicate a scone could be when prepared at home using fresh ingredients. The flavors featured in this scone—honey, raspberry, and dark chocolate—present the perfect combination to enjoy as we enter the warmer months. 

I love the way the sweetness of the honey pairs with the tart raspberries, and using dark chocolate gives just the right bitterness to balance both. When it comes to adding the butter, the trick of grating it while cold proves key; this really allows for the perfectly crumbly moist texture desired in a scone. As you mix the dough, you might find that the raspberries begin to burst, which allows for the beautiful flavor and color to be even more permeated throughout the pastry. The honey glaze on top adds the perfect extra touch of sweetness and also makes them so pretty to look at. 

The preparation is pretty simple, and aside from the bit of extra time required to gently shape the dough and allow it to chill, I think you’ll find that these make a perfect last-minute dessert option. The formed dough wedges also freeze very well, so this would be perfect for making ahead.

Then, you can pull out the pre-made dough and bake from frozen for fresh scones whenever you would like. I love to enjoy these warm out of the oven, but you can also store them in the fridge for up to a week and then microwave them for a few seconds to bring back that freshly baked softness. 

Try these simple scones today and let us know what you think! Hopefully, you’ll find like I did that this recipe gives you all you were missing from store-bought scones and more. 


Honey Raspberry Chocolate Scones 

  • Author: Weaver’s Orchard




  • 2 1/3  cup all-purpose flour,  plus more for kneading
  • 1/2 cup  granulated sugar
  • 2 tbsp honey
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 1/2 cup  heavy cream
  • 1 large egg
  • 1 tsp  pure vanilla extract
  • 1 heaping cup fresh washed  raspberries
  • 1 bar dark baking chocolate, chopped into chucks


  • 2 tbsp heavy cream 
  • 1 cup powdered sugar
  • 1 tbsp honey



    1. Preheat the oven to 400 degrees.

    1. In a large bowl, whisk flour, sugar, baking powder, and salt, and together..

    1. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in small crumbs. Place in the refrigerator or freezer as you mix the wet ingredients.

    1. Whisk the honey, heavy cream, egg, and vanilla extract together in a small bowl.

    1. Drizzle over the flour mixture, then add the raspberries and chocolate.

    1. Gently mix the ingredients together with a wooden spoon until everything appears moistened. Once combined, pour onto the counter, and with floured hands, gently work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream. If you find that the raspberries are bursting as you mix the dough, it’s alright—this will allow the raspberry flavor to fuse throughout the scone even better.

    1. Press into an 8-inch disc and. with a sharp knife or dough cutter, cut the scones into eight wedges. Place into the refrigerator for at least 15 minutes until chilled and firm.

    1. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet and bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool a little

    1. To make the glaze: Whisk the confectioners’ sugar, honey, and heavy cream together until no lumps remain. Add a little more confectioners’ sugar to thicken or more cream to thin. Drizzle over scones and enjoy right away.

  1.  Save leftovers in the refrigerator for up to 5 days in a sealed container.

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