Scones are one of my favorite comfort foods. Must be my Irish heritage. When BeeBop and I took a trip to Ireland several years ago, we took every opportunity we saw to indulge in scones. They’re a bit different there and I suspect that has to do with the type of flour that’s used in Ireland.
When I started making scones in my own kitchen, I realized that the ingredients aren’t very different than those for biscuits. Basically flour, butter, and milk or buttermilk. They’re also handled the same way, too. Don’t overmix. Don’t over knead. Handle very gently. That gentle handling prevents the gluten in the flour from developing and ensures a tender biscuit or scone.
I’ve made many different kinds of scones. Plain, buttery ones. Lightly sweet ones with a few raisins thrown into the dough. And these lovely Chocolate Scones. These are most definitely a dessert scone. They’re much sweeter than a traditional scone, have a crunchy sugary topping, and are oh so good served still warm with a generous dollop of whipped cream.
Hope you enjoy them!
Start by preheating the oven to 425 degrees.
In a large bowl, combine the flour, sugar, cocoa, baking powder, and salt.
Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly.
Add the 1 cup of heavy whipping cream, melted chocolate, and vanilla.
Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl. Note that this is a very moist, almost wet, dough.
Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle. Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges. If the dough is too wet to cut before baking, just cut it into wedges when you take it out of the oven. Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar. Bake for 19-20 minutes or until done. Be careful not to overbake.
Best served warm with a dollop of whipped cream.
Enjoy!
Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold butter cut into pieces
- 1 cup heavy whipping cream
- 2 1-ounce squares semisweet chocolate, melted (recommend: Ghirardelli)
- 1 tsp. vanilla
- Cooking spray
- 1 tblsp. whipping cream or milk
- 2 tblsp. turbinado or granulated sugar
- Whipping cream for serving
Instructions
- Preheat the oven to 425 degrees.
- Combine the flour, sugar, cocoa, baking powder, and salt in a large bowl. Add the butter and cut it in with a pastry blender or fork until the mixture is rough and crumbly.
- Add the 1 cup of heavy whipping cream, melted chocolate, and vanilla. Stir with a fork just until the dry ingredients are moistened. Knead the dough lightly 3 or 4 times in the bowl.
- Lightly coat a baking sheet with cooking spray. Turn the dough out onto the baking sheet and pat it into an approximately 8-inch circle. Using a sharp knife, cut or mark the dough into 8 wedges. Don’t separate the wedges. Brush with the remaining whipping cream or milk and sprinkle with turbinado or granulated sugar.
- Bake for 19-20 minutes or until done. Be careful not to overbake.
- Best served warm with a dollop of whipped cream.
Notes
This is a very moist, almost wet, dough. If you can't cut it before baking, just cut it when it comes out of the oven.
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Other scone recipes you might enjoy from around the internet:
- Rachel Allen’s Light Sweet Scones from Cooking Channel
- Irish Raisin Tea Scones from Irish American Mom
- Lavender Blackberry Scones from Joy the Baker
- Spiced Pumpkin Scones from Inspired Taste
- Mocha Scones from My Baking Addiction
- Classic Scones with Jam and Clotted Cream from BBC Good Food
What I was up to…
- One year ago: Creamy Steak and Mushrooms
- Two years ago: Bacon and Cheese Frittata
- Three years ago: Georgia BLT
- Four years ago: Grilled Steak BeeBop Style
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