Chocolate Scones
User Reviews
5
Chocolate Scones
Description
Chocolate Scones combine cocoa powder and melted semisweet chocolate within a dough rich in butter and heavy cream, resulting in a moist and tender pastry. The method involves incorporating cold butter to create a crumbly texture before gently mixing the wet ingredients, ensuring the dough remains soft but structured enough to shape. Cutting the dough into wedges and topping with a light brush of cream and sugar adds a faintly crisp surface contrast.
When baked at 425 degrees F, these scones bake until set but not overbaked, preserving their moist crumb. The final product has a delicate balance of bitterness from the cocoa and sweetness from sugar, making them suitable as a snack or accompaniment to tea or coffee. Serving with whipped cream enhances the creamy texture and mild sweetness.
The dough can be quite wet and sticky; if cutting the wedges before baking is difficult, it is acceptable to score the dough and separate the scones after baking when they are firm.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter cut into pieces, cold
- 1 cup heavy whipping cream
- 2 ounces semisweet chocolate melted (recommend: Ghirardelli)
- 1 teaspoon vanilla
- cooking spray
- 1 tablespoon whipping cream or milk
- 2 tablespoons turbinado sugar or granulated sugar
- whipping cream for serving
Instructions
- Preheat the oven to 425 degrees.
- Combine the flour, sugar, cocoa, baking powder, and salt in a large bowl. Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly.
- Add the 1 cup of heavy whipping cream, melted chocolate, and vanilla. Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl.
- Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle.
- Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges. Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar.
- Bake for 19-20 minutes or until done. Be careful not to overbake.
- Best served warm with a dollop of whipped cream.
Notes
- The dough tends to be very moist and slightly wet; when shaping is difficult, cut the scones after baking once they have cooled slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 458kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 367mg | 15% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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