Decadent Chocolate Scones
Scones are always good, but this recipe is extra-special. By swapping some of the flour for cocoa powder and adding chocolate chips, you can make these decadent chocolate scones. This recipe is simple to prepare and you will end up with 8 deliciously rich chocolate scones, which you can enjoy halved and slathered with salted butter or perhaps with strawberry or raspberry jam and some clotted cream. Along with the flour, cocoa powder and chocolate chips, we are using cream or milk, vanilla, egg, sugar, salt, baking powder and butter. Use dark chocolate chips and either milk or white chocolate chips.
All you need to do is combine the ingredients to make the dough then you can divide the mixture in half 3 times to make 8 equal sized pieces. While some people prefer to make round scones, others like to make one large round, then cut it into 8 wedges to make wedge-shaped scones. Either way is good. It is just a matter of personal preference. These scones can be served warm from the oven (the best way!) or cold.
Double the recipe if you want to make more scones. If you have any left over they will keep for a few days in an airtight container. Enjoy one of these chocolate scones with a cup of tea or coffee as a late afternoon snack. Alternatively have one for breakfast or as dessert. These scones are as versatile as they are delicious. Perhaps you even want to indulge in two of these wonderful little treats!
- ⅔ cup (160ml) cream or milk
- 1 teaspoon vanilla extract
- 1 lightly beaten large egg
- 1¾ cups (235g) all-purpose flour (plain flour)
- ½ cup (100g) white sugar
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- ⅓ cup (75g) cold unsalted butter, cut into small pieces
- ⅓ cup (60g) white or milk chocolate chips
- ⅓ cup (60g) dark chocolate chips
- Preheat the oven to 375 degrees F (190 degrees C).
- Put a rack in the centre of the oven.
- Use parchment paper to line a baking sheet.
- Whisk the cream or milk with the vanilla and egg.
- In a second bowl, whisk the flour with the sugar, cocoa powder, salt, and baking powder.
- Cut the butter into the flour using a pastry blender or pair of knives until it looks like coarse breadcrumbs.
- Now stir in all the chocolate chips.
- Add the cream mixture and stir until the dough comes together.
- You might need to add more flour or milk/cream at this point.
- Knead the dough on a lightly floured worktop a few times.
- Divide it into 8 equal-sized pieces.
- Brush the excess flour off the bottom of each scone.
- Arrange them on the prepared baking sheet.
- Brush a little cream or milk over the top of each one.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a scone comes out clean.
- Let the chocolate scones cool on a wire rack, then serve halved with jam and clotted cream.
What a great recipe to choose if you cannot decide between regular scones and chocolate muffins, because this recipe combines the best of both. The scones are made with chocolate chips, and you can combine dark chocolate chips with either white or milk chocolate chips, as you prefer. The kitchen smells amazing while these are baking in the oven. Check them after 18 minutes because some ovens cook faster than others. The scones are ready when they are firm around the edges but still a little soft in the middle.
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