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Chocolate Scones
Ingredients
- 1 ¾ cup all-purpose flour (215g)
- ¼ cup natural cocoa powder (25g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- ½ cup unsalted butter, cut into 8 pieces (very cold, I recommend placing your butter in the freezer for 15 minutes before beginning) (113g)
- ½ cup heavy cream, cold (118ml)
- ½ teaspoon vanilla extract
- ½ cup semisweet chocolate chips (I like to use half mini and half regular-sized chocolate chips) (85g)
Chocolate Glaze
- ¾ cup powdered sugar (95g)
- 2 Tablespoons natural cocoa powder (14g)
- 2-3 Tablespoons milk (I use whole milk, but any will do)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper and set aside.
- In the basin of a food processor (see note if you do not have a food processor) combine flour, cocoa powder, sugar, baking powder, and salt and pulse to combine.
- Scatter cold butter pieces over dry ingredients and pulse until butter is cut into the flour mixture and only pea-sized pieces remain.
- Drizzle heavy cream and vanilla extract over mixture and pulse until mixture is beginning to cling together.
- Turn dough out onto a clean, lightly floured surface and sprinkle chocolate chips overtop.
- Use your hands to quickly work dough together and work the chips into the dough (try to avoid over-handling or overworking the dough as much as possible, as this can cause the butter to become too warm and can diminish the flakiness of your scones!).
- Fold dough in half over itself and gently press the layers together. Rotate dough 90 degrees and fold in half again, repeating until you have done 5-6 folds.
- Form the dough into a disk about 1” (2.5cm) thick by 6” (15cm) round and cut into 8 wedges by pressing straight down with a large sharp knife (do not saw through the dough, which can cause the scones to topple over while they bake).
- Transfer wedges to prepared baking sheet, spacing 2” apart. If desired, pop in the freezer for 10-15 minutes before baking (this helps them maintain their shape a bit better).
- Transfer scones to 375F (190C) oven and bake for 14-15 minutes, until baked through.
- Allow scones to cool completely on baking sheet before drizzling with glaze (if desired).
Chocolate Glaze
- In a medium-sized bowl, whisk together powdered sugar, cocoa powder, 2 Tablespoons of milk, and vanilla extract. If glaze is too thick (it should ribbon off the whisk and hold its shape for a second or two before dissolving back into the bowl), add additional milk as needed.
- Drizzle scones with chocolate glaze and allow glaze to dry before enjoying.
*Recipe on video and text may differ from each other!
How to cook Chocolate Scones:
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