Triple Chocolate Scones
This past Sunday, my Chief Culinary Consultant and I went to brunch with his parents. Any Sunday that begins with a complimentary mimosa and a basket of fresh scones with assorted butters is bound to be a good day. The meal got me craving scones. My mom and sister frequently request my dark chocolate chip scones, which have long been a favorite of theirs, but I realized it’s been some time since I whipped up a new scone recipe. I’ve been a chocolate mood lately (perhaps due to mourning the recent results of the Stanley Cup playoffs), so I knew chocolate scones would be in order. I basically set out to find the most chocolatey scones imaginable… and find them, I did!
The dough of these scones is loaded with cocoa powder and ground milk chocolate. Throw big chunks of bittersweet chocolate into the mix, and you have scones that are literally bursting with chocolate! I love using the extra-large Ghiradelli bittersweet chocolate chunks, as they leave big pockets of melted chocolate goodness with each bite. These have a soft, tender texture and are perfect alongside a big glass of milk or a cup of coffee.
Whether you choose to eat them for breakfast or dessert is up to you, but I’ll never turn down an excuse to have chocolate for breakfast!
One year ago: Hot Fudge Sauce
Two years ago: Grilled Corn and Peanut Butter and Jelly Pie Bars
Three years ago: Blueberry Boy Bait
Four years ago: Irresistible Peanut Butter Cookies
Five years ago: New York-Style Crumb Cake
Triple Chocolate Scones
Dessert for breakfast! Enjoy these decadent scones loaded with three different types of chocolate – perfect for overnight guests
or a weekend treat.
- 3 ounces milk chocolate, coarsely chopped
- ½ cup granulated sugar
- ¼ cup Dutch-process cocoa powder
- 2⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, chilled, cut into ½-inch cubes
- 6 ounces bittersweet chocolate, cut into chunks
- 1 egg
- ¾ cup whole milk
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.
- Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses.
- Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.
- Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer the scones to the prepared baking sheet and bake for 15 minutes, or until they are well-risen and firm to the touch. Serve immediately. Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed.