Raspberry Ripple Scones with Dark Chocolate, my Living Room, and a Giveaway!
Want to show someone you care by whipping up a special breakfast treat? These raspberry ripple scones won’t disappoint! You’ll love the ribbons of sweet raspberry preserves running all throughout, and the pockets of melty dark chocolate make them truly unforgettable.
Good afternoon, my friends! So sorry this is a few hours late getting to you today. Hopefully you’ll forgive me when you see the awesome giveaway I have for you, at the bottom of the post. Be sure to scroll all the way down for a chance to enter to win a $300 gift card from Amazon!
Sometimes life just gets in the way, y’know? We had a busy weekend with ice skating lessons, birthday festivities, and of course the Superbowl. Also, I’m on a mission to beautify my living room. Obviously, it’s the one room in our house where we all spend the most time, and I’m just so sick of looking around me and feeling like it looks careless, shabby, and more or less just half-assed. I’m ready to make big changes and so I’m finally putting that as a fast-track priority.
On Sunday I hauled the whole crew to a couple of different furniture stores just to get final approval on the 3 sofa options I had narrowed down to. PS if you ever want to feel totally convinced that you are raising two utter savages and are a complete failure as a parent, bring your 5 and 7 year old boys with you furniture shopping. It’s fun times. Here is our current setup:
… which I hate with the fiery burning passion of a thousand suns. (Side note: that Hot Wheels track on the wall behind the sofa is quite a statement piece, is it not?) We went for leather when we purchased this set 5 years ago, because my kids were ages 2 and 6 months at the time, and bodily fluids were spewing everywhere. The leather does wear like iron, but it’s slippery and cold, and that heavy dark color just makes me ill. Speaking of which have you seen this commercial? I swear to god the husband is so hilarious and I totally relate!
So now it’s looking like I’m going to end up with one of these two options, in either the “Mink” Marled Microfiber or the “Doe” Linen Weave:
…which I’m thinking will go a long way towards making the room feel lighter, brighter, more stylish, and cozier. I’m leaning towards the Peggy, but Mr. Allie likes the Crosby. What do you think? Which do you like best? Go ahead and get in the middle of this argument in the comments section 😉
I’m also hoping to spruce up this corner with a comfy chair, some greenery, and maybe some wall art.
And I’d love to re-tile the fireplace surround with carrera marble, a la Thrifty Decor Chick.
Anyhow, I’ll keep you posted!
I know you don’t click over here to talk interior design though, so let’s get to it, why don’t we?!
Raspberry ripple scones!!! I love this time of year because this is when you start to see all the delicious fruit + chocolate desserts 😀 😀 😀
Totally a favorite flavor combo for me. I absolutely ADORE the contrast of dark, deep, almost bitter chocolate with bright, tangy, juicy fruit. Chocolate and strawberry, chocolate and cherry, chocolate and raspberry… I could eat it all day and night, but today we’re talking breakfast. Or brunch 😉
I settled on the basic scone recipe from Ovenly, which is a cookbook that Mr. Allie gifted to me over the holidays. Ovenly is a little bakery up in Brooklyn that is getting tons of attention lately, and it seems that their scones are a huge draw. So I just knew from the moment I first cracked the book that I’d be building off of their legendary recipe!
It did not disappoint. The scones are tender as can be and outrageously delicious warm from the oven, and they still tasted pretty darn good the next day too. Buttery, light, and fabulously indulgent with ribbons of raspberry preserves running through every bite, punctuated by a sprinkling of deep, dark, chocolate chunks.
I chose to use a 60% cacao chocolate bar, which I chopped by hand, but feel free to substitute semisweet chips if that’s what you have on hand. I just really liked the way the chopped chocolate dispersed through the scone dough, with different sized pieces ranging from bitty little crumbs that just melt on your tongue, on up to big shards that get all drippy and gooey in the warm, fluffy scone.
Also I should mention that these scones bake up GENEROUS. Seriously, these things are bigger than my whole hand. Perfect for sharing, or if you’re looking for a more packable portion for on-the-go eating, maybe divide the dough in half before flattening and cutting into wedges, so you’ll have 16 smaller scones rather than 8 monstrous ones. I’m thinking the bake time could then probably be cut by 5 minutes or so (just keep an eye on them).
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Ok that’s enough gabbing! It’s giveaway time! Good luck my friends!
Want to show someone you care by whipping up a special breakfast treat? These raspberry ripple scones won't disappoint! You'll love the ribbons of sweet raspberry preserves running all throughout, and the pockets of melty dark chocolate make them truly unforgettable.
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), cold
- 4 ounces dark chocolate, roughly chopped, or about 3/4 cup semisweet chips
- 1 1/2 cups heavy whipping cream, cold, plus a little more for brushing the tops of the scones
- 1/4 cup seedless raspberry preserves
- white sparkling sugar, for garnish
- Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Cut the butter into 1/2-inch cubes and add it to the dry ingredients.
Work the butter in, using a pastry blender, until the mixture resembles coarse meal and the butter pieces are no larger than the size of a pea.
- Stir in the chocolate.
Make a well in the center, and pour in the cream.
Fold, until the dough just barely starts to come together. (Don't overwork the dough or the scones could come out tough. Streaks of flour should still remain.)
Transfer the dough to a lightly floured work surface, and gather it into a mound. Press the dough to a thickness of about 3/4-inch.
Spread the surface with about 1 1/2 tablespoons of raspberry preserves, then fold the dough in half. Press again, spread with preserves, and fold once more. Repeat this process one more time, then shape the dough into a circle about 10-inches in diameter and 1-inch thick.
Cut into 8 equal wedges, and place on a parchment-lined baking sheet.
- Preheat the oven to 425 degrees F, and place the scones in the freezer for 10 minutes.
Brush the scones with additional cream and sprinkle with sparkling sugar.
Bake for 18-20 minutes or until lightly golden. Serve warm.