Triple Chocolate Scones
Cocoa scones with chocolate chips and a chocolate glaze.
Ingredients
| Ingredient | Amount |
|---|---|
| Scones | |
| All-Purpose Flour | 240 g |
| White whole wheat flour | 74 g |
| Dutch-process cocoa | 28 g |
| Espresso powderOptional. | 0.5 tsp |
| Granulated sugar | 99 g |
| Baking powder | 1 tbsp |
| Baking soda | 0.5 tsp |
| Table salt | 0.75 tsp |
| Unsalted butterCold. | 113 g |
| Semisweet chocolate chips | 170 g |
| Vanilla Extract | 1 tsp |
| EggLarge. | 1 each |
| Milk | 198 g |
| Glaze | |
| Semisweet chocolate chips | 113 g |
| Half-and-half | 57 g |
Method
- 1
Heat the oven to 190°C/375°F. Combine the dry scone ingredients, rub in butter and stir in chips.
- 2
Whisk vanilla, egg and milk; fold into the dry ingredients. On a lined tray, form two rounds and cut each into six wedges.
- 3
Separate slightly and bake 18–23 minutes, until the centres are cooked. Cool.
- 4
Melt glaze chocolate with cream and drizzle over the scones.