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Triple Chocolate Scones Recipe

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4.3 from 12 reviews

Delight in these rich and indulgent Triple Chocolate Scones, featuring a tender crumb infused with cocoa powder and studded with semisweet chocolate chips. Topped with a luscious chocolate glaze, these scones are perfect for breakfast, brunch, or an elegant teatime treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour (313g)
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 cup granulated sugar (100g)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold salted butter
  • 1 1/2 cups semisweet or bittersweet chocolate chips
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla bean paste

Chocolate Glaze

  • 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2-3 Tablespoons milk
  • 1/2 teaspoon vanilla bean paste

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, granulated sugar, baking powder, baking soda, and salt to combine all the dry components evenly.
  3. Incorporate Butter and Chocolate Chips: Grate the cold salted butter using the large holes of a box grater into the dry mixture. Use a pastry cutter to cut the butter into the flour until the texture resembles crumbs or small peas. Add the chocolate chips and toss to coat them in the flour mixture to prevent sinking.
  4. Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, and vanilla bean paste until the mixture is smooth and well blended.
  5. Form the Dough: Add the wet ingredients into the dry ingredients and stir gently with a spatula until the dough is just moistened; it will be shaggy and rough in texture.
  6. Shape the Scones: Turn the dough out onto a large sheet of parchment paper. Using the parchment, press and gently knead the dough into a cohesive ball. Divide the dough into two halves and gently pat each into a 6-inch diameter disc about 3/4 to 1 inch thick. Cut each disc into 6 wedges using a pastry cutter or sharp knife, for a total of 12 scones.
  7. Bake: Arrange the scone wedges on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 18-22 minutes until the scones are set and a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
  8. Prepare the Glaze: While the scones cool, whisk together the powdered sugar, cocoa powder, milk, and vanilla bean paste until smooth and pourable.
  9. Glaze the Scones: Drizzle the chocolate glaze over the cooled scones. Let the glaze set for 20-30 minutes before serving for the best texture and flavor.

Notes

  • Use cold butter to create flaky layers in the scones.
  • Do not overmix the dough to keep the scones tender.
  • For a dairy-free option, swap milk with almond or oat milk and use dairy-free butter.
  • If you prefer less sweetness, reduce the sugar in the glaze slightly.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://yumntasty.com/triple-chocolate-scones-recipe/