Triple Chocolate Scones Supreme

Prep time: 25 minutesCooking time: 25 minutesTotal time: 50 minutes

Description

These crumbly, yet moist chocolate scones taste like warm brownies from the oven. Every bite explodes with chocolate flavor. I love any excuse to eat chocolate for breakfast!8

Ingredients

1 2⁄3 c
all-purpose flour
1⁄3 c
unsweetened cocoa powder ((dutch process is ok))
1⁄2 c
sugar
2 1⁄2 t
baking powder
1⁄2 t
cinnamon
1⁄2 t
salt
1⁄2 c
unsalted butter (, frozen)
1⁄2 c
heavy cream
1 T
heavy cream
1
large egg
1 1⁄2 t
vanilla extract
6 oz
semi-sweet chocolate (, coarsely chopped)
1 c
confectioners' sugar
1 t
vanilla extract
2 T
water
4 oz
semi-sweet chocolate (, coarsely chopped)

Instructions

  1. Preheat the oven to 400 degrees F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon and salt. Grate the frozen butter (I used a grater; a food processor also works). Toss the grated butter into the flour mixture and combine it with a pastry cutter until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Add more heavy cream, 1 teaspoon at a time, until it comes together, if needed. Slowly and gently fold in the chopped chocolate. Try your best to not overwork the dough at any point. Work the dough into a ball with floured hands (I flour mine with a mix of cocoa powder and flour) as best you can and transfer to the prepared baking sheet. Press into a neat 8" disk and cut into 8 equal wedges with a sharp knife. Separate the scones and line them on the baking sheet with a little space between each one. 
  4. Bake for 20-25 minutes or until cooked through; use a toothpick to check for doneness - a toothpick inserted will come out mostly clean. Remove scones from the oven and allow to cool for just a couple minutes. During this time (or while the scones are baking) prepare the glaze by whisking the confectioners' sugar, 1 tsp. vanilla, and 2 Tbsp. water together until smooth and thin. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well for up to 3 months.

Notes