Dark Chocolate Raspberry Scone Loaf

It might be hot but when I get a moment, or two, to bake than I bake! I shared a sneak of this Dark Chocolate Raspberry Scone Loaf on Instagram a week and a half ago and instantly got messages requesting the recipe. I felt bad sharing the sneak peak but it was so good I couldn’t stop eating it and had to share it! I wanted to test it and tweak it and wasn’t ready to post it but I am now!

Over the weekend I shared another scone loaf combo, blueberry marzipan (or almond paste), as I was bitten by the blueberry bug and couldn’t decide which one I should share with you today. I asked and my Instagram followers had just as hard of a time deciding which one as I did. Well since the vote was so close and my photos for the blueberry loaf didn’t turn out as well as I would hope I’m sharing the Dark Chocolate Raspberry Scone Loaf and will have to make the blueberry one again this week, OH DARN, after picking blueberries. I guess that’s what I get for trying to rush and take photos as we were running out the door heading out of town but I’m looking at the bright side that I get to enjoy it again… just have to find time.

So what makes this Dark Chocolate Raspberry Scone Loaf so special? Well besides the chocolate and fresh ripe raspberries, because really do you really need more than that?

The best part about a scone loaf is it doesn’t dry out quick like scones do! Yep same delicious texture that you can enjoy the next day, or a couple days IF it lasts that long! My family and I love scones and we use to do “Scone Sundays” but it was hard to get up early to make them when I was pregnant before heading to church since they’re best enjoyed fresh. I did play around for awhile and put them in the freezer to pull out and bake in the morning but there were times I forgot to set the delay on the oven to start or didn’t get up early enough to get them in the oven in time.

With Baby G I’m up in the middle of the night but not baking scones, well not usually. Although this loaf came to be one night when I wasn’t getting sleep and it wasn’t just a sweet dream I woke up and this bread was delicious reality!

This means you can whip this loaf up at night for your family, or even friends, to enjoy the next morning and it’s DELICIOUS and not dried out! If you’re like me you’re already up late at night anyways and if you’re not grab a glass of wine and a movie on Netflix and relax while you wait for a loaf to bake.

I’ll be honest I did try to make this recipe a little healthier and use a little less butter/coconut oil but it’s a little drier and lose some of the rich texture. There are some things that are meant to be enjoyed, like fresh summer berries, the sunshine, a relaxing morning, and this Dark Chocolate Raspberry Scone Loaf!!

I really wish we would have been back in town and home early enough last time to whip up a loaf to start the week and because I’ll need something to go with all the coffee. Hey it’s Monday morning after a long weekend out of town.

Hope you all have an amazing week!

Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.

Print Recipe

Dark Chocolate Raspberry Scone Loaf

Everything you love in a traditional scone in loaf form that doesn't dry out quick! The flaky scone texture studded with dark chocolate and raspberries that isn't too sweet, it is a scone after all, that goes perfectly with your morning coffee or tea that doesn't require getting up early to make.

Course

Breakfast, Snacks

Prep Time

15 minutes

Cook Time

60 minutes

Servings

standard loaf pan, 9x5 or 10x4

Ingredients

• 3 c flour
• 1/4 c sugar
• 1 1/2 TBSP baking powder
• 3/4 tsp salt
• 1 c butter, butter substitute*
• 3 large eggs
• 3/4 c dairy free half and half or cream* (Ripple Half & Half)
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 4 oz chopped dark chocolate, or about 3/4c chocolate chips (Hu Simply Dark Chocolate)
• 1 c fresh raspberries, not to ripe and mushy

Course Breakfast, Snacks Prep Time 15 minutes Cook Time 60 minutes Servings standard loaf pan, 9x5 or 10x4 Ingredients 3 c flour 1/4 c sugar 1 1/2 TBSP baking powder 3/4 tsp salt 1 c butter, butter substitute* 3 large eggs 3/4 c dairy free half and half or cream* (Ripple Half & Half) 1 tsp vanilla extract 1/2 tsp almond extract 4 oz chopped dark chocolate, or about 3/4c chocolate chips (Hu Simply Dark Chocolate) 1 c fresh raspberries, not to ripe and mushy

Instructions

1. Preheat oven to 400F.
2. In a large bowl mix flour, sugar, baking powder, and salt together.
3. Cut cold butter into chunks and using a pastry blender, food processor, or even a Vitamix, and pulse or cut the butter into the flour mixture until well incorporated and no chunks of butter/coconut oil remain and are pea sized.
4. In a small bowl beat together the eggs, cream, vanilla, and almond extract.
5. Carefully toss the raspberries and chocolate in the flour mixture.
6. Slowly add the wet ingredients to the dry and carefully fold them in until just incorporated. You don't want to over mix it and you want to be careful and not stir it or you'll mash the berries.
7. Line loaf pan with parchment paper and spoon mixture into the pan.
8. Bake for 50-60 minutes, until toothpick comes out clean.
9. If wanting to add extra chocolate sprinkle on top after 45 minutes in the oven so it doesn't burn but melts.
10. Let cool in the pan for 15-20 minutes before lifting parchment paper and loaf out and cooling on a wire rack.
11. Enjoy!

Recipe Notes

*Non dairy half and half, creamer, or a thick dairy free milk like Ripple Plantbased Protein Milk.

*Chopped frozen coconut oil can be used for up to 1/3 of the butter amount and butter sub for the remaining 2/3 cup.

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