Directions

1. 1. Preheat the oven to 400 degrees.

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

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

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

1. 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. 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. 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. 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.