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Chocolate, chocolate chip scones
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

 I came up with a chocolate, chocolate chip scone, that is tender on the inside, but crunchy on the edges.  It softens up to the perfect texture, as it sits overnight at room temp.  I glazed it with a vanilla and coffee glaze, then drizzled each scone with some melted chocolate.  They are awesome just with a cup of coffee!  But my plan ultimately intends for these amazing scones to serve as the base for my triple berry shortcake! 

Servings: 8
Author: Cindy Young
Ingredients
  • 1 2/3 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 1/2 tsp salt
  • 1/2 cup cold, unsalted butter
  • 1/2 c plus 4 Tbsp heavy cream
  • 1 large egg
  • 2 1/2 tsp vanilla divided (1 tsp for glaze)
  • 1 cup powdered sugar for glaze
  • 2-3 Tbsp hot coffee for glaze
  • 1 1/2 cup semisweet chocolate chips divided (1 c for drizzle)
  • 1-2 Tbsp shortening for drizzle
Instructions

  1. Preheat oven to 375 degrees.  Combine 1st 6 dry ingredients in a large bowl, whisk together, and set aside.

  2. SHRED the butter using a box grater.  Add the grated butter bits into the dry ingredients, and cut in with a pastry cutter til small bits are incorporated.  Set aside.

  3. Combine:  heavy cream, egg, and 1 1/2 tsp vanilla.  Pour over butter mixture, and fold in using a rubber spatula.  This should form a stiff dough.  Add 1/2 c chocolate chips, and blend into dough.  Try not to use your hands too much, as this will melt the butter.  You should be able to see the little bits of butter in the dough.  On a floured cutting board, form into an 8" circle, about 3/4" high.  You can cut into traditional "triangle" pie shaped scones.  I chose to cut round scones, since I plan to place them in the bottom of beautiful sundae style bowls!

  4. Place the scones on a parchment lined cookie sheet, and bake at 375 degrees for 15 - 18 min.  They will puff up, and "crackle".  While they are cooling, prepare the simple glaze.

  5. Glaze:  1 c powdered sugar, 1 tsp vanilla, 2-3 Tbsp. hot coffee.  Stir together.  Glaze should be thin.  You can dip the scones, or pour the glaze over them.  Allow to dry.

  6. Drizzle:  In the microwave, melt 1 c semisweet chocolate chips, and 1-2 Tbsp. shortening.  Stir til melted and thin.  Drizzle over scones.  Allow to dry.  

  7.  These can be frozen for up to 3 mo. You can thaw them as needed!