Dark Chocolate Raspberry Scone

In a large mixing bowl, combine together your dry ingredients of 2 cups flour, ½ cup cocoa powder, 1 tbsp baking powder and ⅓ cup granulated sugar.

With a cheese grater, grate your cold butter and mix into dry ingredients with a large mixing spoon until it reaches a mealy, crumbly texture.

In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.

Fold in raspberries and 1 cup of chocolate chunks. If dough seems too dry, add 1 tbsp more of buttermilk until it is just sticky enough to stick to your hands. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.

Bake at 375℉ for 20-25 minutes, until center is set and not jiggly. Allow to cool at least 10 minutes before slicing and serving. Drizzle with melted chocolate to top!