Preheat oven to 425 degrees (F).
Place the frozen raspberries in a bowl and sprinkle the confectioners' sugar over. Stir until the berries are coated then place the bowl in the freezer until needed.
Whisk together the milk, egg, and vanilla extract. Set aside.
Place the flour, granulated sugar, baking powder, salt and half the chilled butter into the bowl of a food processor. Pulse about 15 times until the butter is incorporated. Sprinkle the remaining chilled butter over the top of the flour mixture and pulse about 10 times until butter is small pea-sized pieces.
Place the flour mixture in a large mixing bowl and stir in the frozen berries. Pour the milk mixture in and gently stir until dough forms. There can be some dry bits of flour remaining.
Place the dough on a well-floured surface and bring together into a ball, kneading a couple of times if necessary. Pat the ball into a 9-inch circle and cut into 8 wedges.
Transfer the scone wedges to a parchment-lined baking sheet. Bake for 20 - 25 minutes, until tops are golden.
Remove from oven and allow to cool on a wire rack.
Place the dark chocolate in a microwave-safe bowl. Heat on 70% power for 30 seconds. Stir well and heat in 10 second intervals at 70% power, stirring well after each cycle, until chocolate is melted.
Place the melted chocolate into a piping bag, or a ziplock plastic bag, and snip the corner off. Drizzle over the scones and serve.
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