Scones have always been something of a staple on my parents’ breakfast table. My mother likes to bake a batch, store them in the freezer, and take two out at a time to pop in the oven for a perfectly warm breakfast treat. So I thought I’d return the favor by gifting my mom with a new scone recipe to add to her repertoire. Truth be told, it may not have been an entirely selfless endeavor… you’ll understand once you take a whiff of these babies fresh out of the oven. These triple chocolate scones are a wildly delicious take on the standard, often-understated-in-flavor breakfast scone. Because who doesn’t want to start their day with chocolate-on-chocolate?
Triple Chocolate Scones
Recipe adapted from The Joy of Baking
*makes 8 wedge-shaped scones.
- 2/3 cup cream or milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup Dutch-processed unsweetenedcocoa powder
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cut into small pieces
- 2/3 cup dark chocolate chips
For glaze (optional)
- equal parts cocoa powder and confectioners’ sugar
- Preheat the oven to 375 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.
- In a small bowl whisk together the cream or milk, egg, and vanilla extract.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
- Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7 inch round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
- Bake for about 18-20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Add glaze (optional).
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Triple chocolate for breakfast!? I might have to give this a try 😉
I hope you do! They’re certainly worth it!
your post made my day sweeter and better!!! thank you
Thanks so much! xo
This is exactly what we do! I make a batch on Sunday, then freeze the dough so we can have hot scones all week long. Definitely adding triple chocolate scones to my file.
Fresh scones on a weekday?! Such a great idea… don’t know why I’ve never done this, but it is happening this week.
Ahem, so I made dark chocolate scones the other week as well and they were amazing … but adding chocolate chips and a cocoa glaze? How did I not think of that?? Definitely on my list – I mean, when you are already having chocolate scones you might as well go all the way and have triple chocolate scones, right?
Might as well… it IS the weekend, after all! 😉
Yes please to tripe chocolate! These look incredible.
Thanks, Laura! Hope you’ll give them a try! 🙂
We’ve all done dinner for breakfast, why not dessert for breakfast?
Great recipe, Jess!
Glad you’re catchin’ my drift, Ashley! 😉
Oh my gosh. What an adorable little person! Those blue eyes are incredible.
She’s is SUCH a doll- AND a chocolate-lover! Couldn’t be any more perfect!
I am making these for sure! Pheobe looks like she approves. Good enough for me!
The Phoebe-seal-of-approval. No higher recommendation than that! 😉
I wish that each of your posts had an accompanying pic of P.
I bet she would be on board for that if she got a taste each time!
mmm, this is lethal 🙂 well just deliciously good.