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Mini Chocolate Raspberry Scone Loaves

These mini chocolate raspberry scone loaves smell heavenly as they bake — and they look and taste just as good as they smell! They're tender, fluffy, and ultra-flavorful, with tart raspberry jam layers and melty dark chocolate studded throughout. The perfect treat for Valentine's Day breakfast or brunch!

Tasty Team
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Mini Chocolate Raspberry Scone Loaves
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Ingredients

for 5 mini scone loaves

Dough:

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, cold and cut into cubes
  • ½ cup chopped dark chocolate
  • 1 cup heavy cream
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • softened butter, for serving (optional)

Filling:

  • ⅓ cup raspberry jam

Topping:

  • ¼ cup whole milk
  • ¼ cup sugar

Nutrition Info

  • Calories 678
  • Fat 38g
  • Carbs 80g
  • Fiber 2g
  • Sugar 32g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Lightly butter 5 molds in a mini loaf tin and set aside.
  2. Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the butter, then cut the butter into the flour mixture using a pastry cutter or two knives until pea-sized pieces remain. Add the chocolate and toss to coat.
  3. In a medium bowl, whisk together the heavy cream, egg, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon or hand mixer to combine, making sure not to overmix.
  4. Turn the dough out onto a generously floured surface and bring together with your hands. Fold the dough over itself 3-4 times, then use your hands to pat the dough into a 14x6-inch rectangle.
  5. Spread the filling: Dollop the raspberry jam across the surface of the dough and spread into an even layer.
  6. Cut the dough into 4 equal strips lengthwise, then cut each strip into 5 equal pieces. Layer 4 pieces together and place them upright in the prepared mini loaf molds (it will look sideways, with the dough and the raspberry layers visible from the top). Continue the layering process until all of the pieces are used and placed in the mini loaf pan.
  7. Apply the topping: Brush the tops of each mini loaf with the milk, then generously sprinkle with the sugar.
  8. Bake for 25-28 minutes, until a toothpick inserted into the middle comes out clean and the top is golden brown. If the top is browning too quickly, cover with aluminum foil for the last 5-10 minutes.
  9. Let cool for 5 minutes in the pan, then remove the mini loaves and place on a wire rack.
  10. Serve warm with butter if desired.
  11. Enjoy!
  12. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Mini Chocolate Raspberry Scone Loaves