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Recipes > Triple Chocolate Scones

Triple Chocolate Scones

"Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat.

Prep

10 mins

Bake

18 - 23 mins

Total

33 mins

Yield

12 scones

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Ingredients

  • Unbleached All-Purpose Flour (240g) 2 cups
  • Golden Wheat Flour (74g) 2/3 cup
  • Dutch-Process Cocoa (28g) 1/3 cup
  • Espresso Powder, Optional for Flavor and Color 1/2 teaspoon
  • Granulated Sugar (99g) 1/2 cup
  • Baking Powder 1 tablespoon
  • Baking Soda 1/2 teaspoon
  • Table Salt 3/4 teaspoon
  • Unsalted Butter, Cold, Cut Into Pats (113g) 8 tablespoons
  • Semisweet Chocolate Chips or Bittersweet Chocolate Chips (170g) 1 1/2 cups
  • Pure Vanilla Extract 1 teaspoon
  • Large Egg 1
  • Milk (198g) 3/4 cup plus 2 tablespoons
  • Semisweet Chocolate Chips or Bittersweet Chocolate Chips (Glaze) (113g) 2/3 cup
  • Half-and-Half, or Liquid Coffee Creamer (Glaze) (57g) 1/4 cup

Featured Products

BITTER CHOCOLATE COUVERTURE DROPLETS 250G (#14769)

BITTER CHOCOLATE COUVERTURE DROPLETS 250G (#14769)

$11.40 $9.12

ORGANIC WHOLE WHEAT FLOUR 5LB (#102706)

ORGANIC WHOLE WHEAT FLOUR 5LB (#102706)

$17.00 $13.60

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80 $2.24

COCOA 100% DUTCH PROCESS 227G (#104879)

COCOA 100% DUTCH PROCESS 227G (#104879)

$23.60 $18.88

Instructions

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  1. Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.
  3. Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly.
  4. Stir in the chocolate chips.
  5. Whisk together the vanilla, egg, and milk.
  6. Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional tablespoon or so of milk, enough to make the dough come together.
  7. Mix 3 tablespoons confectioners’ sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You’re using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.
  8. Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6″ circles, each about 3/4″ thick.
  9. Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You’ll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher. Separate the scones a bit, but leave them in their circle; try to leave about 1″ between them at the outer edge of the circle.
  10. Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
  11. Remove the scones from the oven, and transfer them to a rack to cool.
  12. To make the glaze: Place the chocolate chips and half-and-half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.
  13. Drizzle/spread the glaze over the cooled scones.

Similar Recipe

Cranberry Oat Scones

Tips

  1. Since these scones are iced, they’re not a good candidate for reheating in the oven. However, you can reheat individual scones very briefly in the microwave; watch closely so their icing doesn’t melt and run.
  2. You’ll never notice the whole wheat flour in these scones; it disappears in the chocolate. However, feel free to substitute an equal amount of all-purpose flour for the whole wheat, if you like.

Education

Baking School

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

UHT FULL CREAM MILK 3.5% 1L (#1938)

3.60

BITTER CHOCOLATE COUVERTURE DROPLETS 250G (#14769)

11.40

BAKING POWDER 500G (#62606)

3.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.50

COARSE SALT 100G (#66401)

3.60

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

ORGANIC WHOLE WHEAT FLOUR 5LB (#102706)

17.00

COCOA 100% DUTCH PROCESS 227G (#104879)

23.60

COARSE GRAIN SUGAR 1KG (#110292)

2.20

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