Description
Flaky and rich Triple Chocolate Scones loaded with cocoa powder, chopped semi-sweet chocolate, a sweet vanilla glaze, and chocolate topping.
Ingredients
Scone Dough:
1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1/3 cup (27g) unsweetened natural or Dutch-process cocoa powder
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold
1 large egg, cold
1 and 1/2 teaspoons pure vanilla extract
6 ounces (170g) semi-sweet chocolate, coarsely chopped*
Glaze & Topping:
1 cup (120g) confectioners’ sugar
1 teaspoon pure vanilla extract
2 Tablespoons (30g/ml) water (black coffee works too!)
one 4-ounce (113g) bar semi-sweet chocolate, coarsely chopped*
Instructions
1. Preheat oven to 400°F (200°C), line a baking sheet with parchment, whisk flour, cocoa, sugar, baking powder, cinnamon, and salt, then grate in frozen butter.
2. Whisk cold heavy cream, egg, and vanilla, drizzle into flour, fold into a dough, and fold in chopped chocolate.
3. Shape into an 8-inch disc, cut into 8 wedges, place on sheet, and chill for 15 minutes.
4. Bake for 18 to 22 minutes until set; cool on a wire rack for 10 minutes.
5. Whisk confectioners’ sugar, vanilla, and water until smooth to form glaze.
6. Drizzle glaze over warm scones, top with chopped chocolate bar, let set, and serve.
Notes
Grate frozen butter for flaky layers. Keep heavy cream and egg cold until mixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Pastry
- Method: Baking
- Cuisine: American / British
Nutrition
- Calories: 390
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 20g
- Protein: 5g