These chocolate scones studded with chocolate chips are an indulgent treat – somewhere a cross between brownies and cookie. Its easy and quick to make, doesn’t require any electric mixer or tool and is perfect treat with afternoon tea or coffee.
What is the secret to making good scones?
The key to success to make any kind of scones is to not overwork the dough, just enough to come together.
Another tip in making a flaky light scone is to flatten the dough, cut in 4 or 6 pieces, top each other to make a tower and then light press and flatten. This will create ‘layers’ which will result in a light flaky scones, once baked.
Ingredients at a glance
Dry Ingredients – Flour, baking powder, baking soda, sugar, cocoa powder
Dairy – Eggs, cream, butter
Others – chocolate chips
FAQs
Substitutions and Variations
You can add various flavors like chopped nuts (walnuts or almonds or pistachios), orange zest or even a couple of tablespoon of desiccated coconut.
What to serve with chocolate scones?
They are best when warm, they are a great combination with afternoon tea or coffee.
I have several scones recipe like lemon blueberry scones, and strawberry scones.
Storage and Make ahead
I personally think scones are best when consumed the same day.
I have tried to freeze them unbaked but I still prefer them super fresh.
Chocolate Chocolate Chip Scones
Ingredients
- 100 grams (5 tablespoons) Butter, cold
- 125 grams (1 cup) Flour, all purpose
- 50 grams (1/4 cup) Sugar, granulated
- 1 1/2 tablespoons Cocoa Powder
- 1 1/4 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- Pinch of Salt
- 1 Egg, beaten, divide into half
- 1/4 cup Cream, whipping unsweetened
- 1/2 cup chocolate chips or chopped chocolate
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk all dry ingredients.
- Cut in butter with finger tips or pastry blender into the dry ingredients until mixture resembles bread crumbs.
- Fold in chocolate.
- Whisk together 1/2 egg cream.
- Add egg mixture to the flour mixture and fold until just combined.
- Turn the dough on a lightly floured surface and pat with hands to make a 9×3 inches rectangle. Cut into 3 inch square and stack on top of each other.
- Press them to form a rough round shape and cut 8 wedges from it.
- Pre-heat the oven to 375F and brush the scones with remaining egg.
- Bake for about 25 minutes until toothpick comes out clean.
- Garnish with fudge sauce or dust with icing sugar.
Leave a Reply