Chocolate scones with raspberry cream

Chocolate scones with raspberry cream



  • 3 cups plain flour
  • 2 tbsp (heaped) baking powder
  • 1/3 cup cocoa
  • 50g butter, melted
  • 1 egg, lightly beaten
  • 1 ½ cups milk
  • flour for kneading and cutting

Raspberry cream

  • 500ml thickened cream
  • 1 cup raspberries (defrosted and drained on paper towel if using frozen berries)
  • 2 tbsp icing sugar, sifted


In a large bowl, sift the flour, baking powder and cocoa and combine using a wooden spoon.

In a separate bowl, mix together the butter, egg and milk and pour into the flour mixture.

Stir until all ingredients are combined. Flour the bench and turn the “dough” out onto the bench. It will be very sticky to the point where you may think it won’t work.

Leave the dough to rest for 20 minutes.

Preheat oven to 210°C or 190°C fan-forced. Grease and flour a cake tin and set aside.

Working with the dough again, sprinkle the top liberally with flour and roll out to 2cm thick. Dipping your cutter in flour as you go, cut out the scones and roll the sides in flour before placing them touching together in the cake tin.

Bake for 15-20 minutes.

Raspberry cream

Place cream, berries and icing sugar in a mixing bowl and whip using an electric mixer until thick.

Serve with chocolate scones.


  • You can make these chocolate scones for the kid’s lunchboxes. I like to make a batch and freeze them. They can be frozen for up to one month.
  • This is very wet dough. But it makes light scones in the end. It is a little hard to handle but worth it.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand

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