When the weather is cold outside I am always on the lookout for the perfect goodie to go with my hot latte. Scones are always a good bet but when I saw this recipe for Triple Chocolate Scones I knew it would be a winner!
These tender scones get their name from the dutch cocoa powder and semi-sweet chocolate chips in the batter, topped off with a bittersweet glaze to round out this chocolatey delight.
The scone is not overly sweet which lets the rich chocolate flavor shine through. I went with a bittersweet glaze to keep the chocolate taste going without too much sugary sweetness.
A little sprinkle of pearl sugar adds just the right contrast to the dark glaze and provides a little sweet crunch.
You can find the basic recipe here. Start by preheating the oven to 375 and lining two baking sheets with parchment or silpat. Set aside.
Scones: In a large mixing bowl sift together the flour (I used all All Purpose Flour instead of the Wheat Flour), cocoa powder (I used Hersheys Special Dark Dutch Process Cocoa Powder), espresso powder, sugar, baking powder, baking soda and salt. If using kosher salt, add it in after sifting the other ingredients together.
Whisk together all the sifted ingredients to combine. Using a pastry blender (or food processor) work the chilled butter into the flour mixture until it is crumbly. Stir in the chocolate chips (I used semi-sweet chocolate chips).
In a small bowl whisk together the vanilla, egg and milk or whey (I used heavy cream instead of milk). Add the egg mixture to the flour mixture and stir until evenly moist. You may need to add an extra 2-3 tablespoons of milk or cream to make the dough come together.
To keep the dough from sticking to the parchment or silpat when cutting, mix together 3 tablespoons of powdered sugar with 1 teaspoon cocoa powder. Dust the top of the parchment or silpat covered baking sheets with this mixture.
Divide the dough into two equal pieces and place on each of the two baking sheets. Pat dough into a 6 inch round and cut into 8 or 6 even wedges, keeping the wedges together in a round. I made one batch of 8 wedges and one batch of 6 wedges and both came out great!
Bake for 18-23 minutes (Mine baked for 20 minutes for both sizes) or until a toothpick inserted into the scone comes out clean.
Let scones cool for a few minutes before cutting apart and letting cool completely on a wire rack before glazing.
Glaze: In a small microwaveable bowl combine chocolate and cream (I used bittersweet chocolate) and microwave for 60 seconds to 1 minute.
Remove from microwave and stir together the chocolate and cream until all chocolate is melted and smooth. Spoon over cooled scones and top with a sprinkle of pearl sugar if desired.
Scones can be reheated in the microwave for a minute, just make sure that the glaze doesn’t start to melt!
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