2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/3 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
6 Tbs. unsalted butter, chilled
1/2 cup milk
1 large egg
1 tsp. vanilla extract
3 oz. semisweet baking chocolate
1/2 cup frozen raspberriess
Preheat oven to 375 F. Lightly grease a baking sheet.
In a larger bowl, stir together the flour, brown sugar, cocoa, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Chop the baking chocolate into small chunks, and stir into the dough. In a blender or food processor, chop up the still-frozen raspberries and fold them into the dough.
Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet leaving about 2-3 inches between scones. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.