Chocolate Scones

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Chocolate chips
  • 1/3 cup Cocoa powder, natural
  • 1/4 cup Cocoa powder
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar, granulated
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 1/16 cup Heavy cream
  • 3 tbsp Milk

Found on sugarspunrun.com

Description

Directions

• Cut cold butter into 1 Tbsp-sized pieces and then cut in half again. Transfer to a plate and set in the freezer to chill until ready to use.
• Preheat oven to 375F and line a cookie sheet with parchment paper. Set aside.
• In large bowl or in food processor, whisk or pulse together flour, cocoa powder, sugar, baking powder, and salt.
• Remove butter from freezer and cut in to dry mixture* until dough becomes like coarse crumbs.
• In a small-medium bowl, whisk together heavy cream, egg and vanilla until combined.
• Gradually stir into scone mixture until dough is moist and beginning to cling together**, transfer to a lightly floured surface and gently knead, kneading in chocolate chips by hand, just until cohesive ball begins to form. Break into equal halves.
• Mold each half of the dough into about an 8-inch wide circle and cut each into 8 wedges.
• Transfer wedges to parchment paper-lined baking sheet and bake for 18-20 minutes. Allow scones to cool 10 minutes before glazing.
• Whisk together your sifted powdered sugar and cocoa powder.
• Whisk in milk and vanilla extract until completely combined and smooth.
• Immediately drizzle over scones.
• If you want to eat immediately the glaze will be a bit messy, allow to sit for 10-20 minutes to allow glaze to set.

Nutrition