Very Chocolaty Scones
Serves: 12
 
Ingredients
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cubed
  • ⅓ cup semisweet chocolate morsels
  • ¼ cup milk chocolate morsels
  • ¼ cup chopped bittersweet chocolate baking bar
  • 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add chocolates, stirring well.
  3. In a small bowl, stir together 1¼ cups cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden, 18 to 20 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/very-chocolaty-scones/