The Perfect Bite :: Triple Chocolate Scones

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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?

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Triple Chocolate Scones

Recipe adapted from The Joy of Baking 

*makes 8 wedge-shaped scones.

Ingredients:

• 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
• milk

Instructions:

1. Preheat the oven to 375 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a small bowl whisk together the cream or milk, egg, and vanilla extract. 
3. 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).
4. 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.
5. 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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