Triple Chocolate Scones
Decadent chocolate flavor throughout this incredibly buttery and flaky scone.
Print
Pin
Servings: 12 people
Calories: 299kcal
Ingredients
- 2 cups all-purpose flour
- 8 tablespoons butter, unsalted
- 1/4 cup natural cocoa powder
- 1 egg
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 cup Greek yogurt or sour cream
- 4 tablespoons milk
- 1 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup chocolate chips
Chocolate Glaze
- 3/4 cup powdered sugar
- 1 tablespoon cocoa powder
- 4 tablespoons heavy cream or milk
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Cube the butter and set in the freezer while you prepare the other ingredients.
- Sift the dry ingredients together. (2 cups flour, 1/4 cup cocoa powder, 1/4 cup sugar, 1/4 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon cloves.)
- Whisk the egg first, then whisk together all of the wet ingredients. (1/2 cup yogurt, 1/4 cup milk) in the same bowl.
- Using a pastry cutter, cut the butter into the dry ingredients until it resembles pea gravel. (You can also shred the butter with a cheese grater.) Add the wet ingredients to the dry ingredients. Add the 1 cup of chocolate chips and mix until the mixture starts coming together. It will be a bit crumbly, this is ok. At this point, I like to form the dough ball with my hands. You may need to add a bit of extra milk if the dough seems too dry. You shouldn't need more than 2 tablespoons, if that.
- Once you form the dough ball, flatten it in your hands, fold it in half, and repeat the process a few times. Form the dough into a ball and split it in half, forming those halves into dough balls. Flatten them into 6-inch discs on the baking sheet, about 1 inch thick. Cut the discs into 6 (mostly) equal pieces. Pull the pieces about 2 inches apart so the sides don't bake up too soft.
- Place the scones in the fridge for 20 minutes, Preheat the oven to 400 F. I like to use this time to clean up.
- After 20 minutes, bake the scones for 20 minutes. The scones will have increased in volume due to the flakiness and will be a nice, chocolate color. They will have a flaky interior.
- While the scones are baking, make the glaze. In a small bowl, mix together 3/4 cup powdered sugar, 1 tablespoon cocoa powder, and 4 tablespoons heavy cream/milk. The glaze should be thin enough to drizzle off the spoon, yet thick enough not to be runny.
- Once the scones are done baking, let them rest for 10 minutes before turning them out onto a baking rack to cool completely. Feel free to enjoy a warm scone, but you want them to be fully cooled down before adding the glaze or it will just melt off.
Notes
- Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
- If using salted butter, omit the salt from the recipe.
- You can choose to either cube the butter or use a box shredder and shred it.
- To freeze scones, wait until the scones are cooled down completely. Wrap them in plastic wrap, then foil, and store them in a freezer-safe container for up to 3 months.
- To freeze before baking, make the scones all the way through slicing the scones. Freeze flat on a tray, then wrap individually in plastic wrap and tinfoil and store in a freezer-safe container. Freeze for up to 3 months. If you want to freeze the discs, wrap them in plastic wrap then tinfoil before freezing as well. Thaw out overnight in the fridge before slicing into triangles. When you’re ready to bake them, if baking from frozen, bake at the regular temperature and add 1-2 minutes to the baking time. You can also thaw them out in the fridge overnight and bake at the regular time and temperature.
Nutrition
Calories: 299kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 227mg | Potassium: 131mg | Fiber: 1g | Sugar: 21g | Vitamin A: 336IU | Vitamin C: 0.03mg | Calcium: 99mg | Iron: 1mg