Triple Chocolate Scones
User Reviews
4.9
39 reviews
Excellent
Triple Chocolate Scones
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Dreamy triple chocolate scones loaded with melt-in-your-mouth chocolate chips and topped with a decadent chocolate glaze.
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Ingredients
- 2 cups all-purpose flour 315 g, unbleached
- ⅓ cup Dutch-process cocoa (28 g)
- ½ tsp espresso powder (optional but delicious)
- ½ cup granulated sugar (100 g)
- 1 TBSP baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 8 TBSP butter unsalted, cold, cut into 10 slices
- 1 ½ cups semisweet chocolate chips 170g, or bittersweet chocolate chips
- 1 tsp vanilla extract pure
- 1 egg large
- ¾ cup milk + 2 tbsp
Chocolate Glaze
- ⅔ cup semisweet chocolate chips 113 g, or bittersweet chocolate chips
- ¼ cup half-and-half or heavy cream
- ⅛ tsp salt for optional topping, flaked
Instructions
- Preheat oven to 375°F. Lign a large baking pan with parchment paper. Set aside.
- In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt.
- Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly. You can also freeze butter and coarsely shred with a box grater then easily cut-in butter with a fork.
- Stir in the chocolate chips.
- In a medium bowl, whisk together the vanilla, egg, and milk.
- Add milk mixture to the dry ingredients, stirring until the mixture is evenly moist. If necessary, add an additional tablespoon or so of milk, enough to make the dough come together.
- Divide the dough in half, and place the two portions of dough onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.
- Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. This allows the scones to rise higher. Separate the scones a bit, but leave them in their circle; try to leave about 1" between them at the outer edge of the circle.
- Bake the scones on the parchment lined baking sheet placed on the center rack at 375° for 18-23 minutes, until they lose their moist look, and a toothpick inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
- Once scones are ready, remove from oven, and transfer them to a wire cooling rack to cool.
- While your scones cool make the chocolat eglaze. Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave in 10 second intervals until milk is hot. (I did three 10 second intervals) After each interval stir until the chips melt. Once melted and entirely smooth you're all set!
- Drizzle or pipe the glaze over the cooled scones and dig in! If desired, top with flaked salt for a salty sweet combo.
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
15g
(75%)
Cholesterol
37mg
(12%)
Sodium
250mg
(10%)
Potassium
398mg
(8%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
286IU
(6%)
Vitamin C
1mg
(1%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 37mg | 12% |
| Sodium | 250mg | 10% |
| Potassium | 398mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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