How To Make Triple Chocolate Scones
This triple chocolate scones recipe is such a delight with its rich and moist brownies filled with melty chocolate topped with even more chocolate.
Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater.
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.
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.
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.
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.
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400 degrees F (204 degrees C).
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).
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.
Remove from the oven and cool for a few minutes as you prepare the glaze.
Glaze and Topping:
Whisk the confectioners’ sugar, vanilla, and water together.
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.
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.
Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Calories: 546.68kcal
- Fat: 28.99g
- Saturated Fat: 17.53g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.52g
- Polyunsaturated Fat: 1.22g
- Carbohydrates: 73.17g
- Fiber: 4.21g
- Sugar: 47.21g
- Protein: 6.10g
- Cholesterol: 74.13mg
- Sodium: 280.77mg
- Calcium: 144.51mg
- Potassium: 238.30mg
- Iron: 3.12mg
- Vitamin A: 168.20µg
- Vitamin C: 0.10mg
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