Triple Chocolate Scones

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1 cup Chocolate chips, miniature
  • 1 tsp Cinnamon
  • 1/2 cup Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Shortening
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Buttermilk

Found on insidebrucrewlife.com

Description

Directions

• In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon. Add the butter and cut in with a fork until it is coarse crumbs. Stir in the mini chocolate chips. Make a hole in the center of the flour mixture.
• Whisk together the egg, vanilla, and buttermilk. Pour into the center of the flour and stir until a dough comes together. DIvide the dough into 2 equal parts. Place each ball on a baking sheet. With floured hands, shape each ball into a 6 inch circle. Cut each circle into 6 wedges. Bake at 400* for 18 minutes. Let cool on a wire rack.
• In a microwave safe bowl, combine the dark chocolate chips and shortening. Heat for 30 seconds. Stir and repeat until melted and smooth. Do not over heat. Place the chocolate in a plastic bag with the tip cut off. Drizzle over the tops of the scones. Store in a sealed container on the counter for 3-4 days. Makes 12 scones.