Triple Chocolate Scones Recipe

1. Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.

2. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

3. Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate then mix together until everything appears moistened.

4. Pour onto the counter and with floured hands, work dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour.

5. If it seems too dry, add 1 to 2 more Tablespoons of heavy cream. Press into an 8-inch disc and with a sharp knife or bench scraper, cut into 8 wedges.

6. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

7. Meanwhile, preheat the oven to 400 degrees F (204 degrees C).

8. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).

9. Bake for 22 to 25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean.

10. Remove from the oven and cool for a few minutes as you prepare the glaze.

Glaze and Topping:

1. Whisk the confectioners’ sugar, vanilla, and water together.

2. Dunk warm scones into the glaze and place them on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down.

3. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15-second increments, stirring after each increment until melted. Drizzle over scones.

4. Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.