I’m sure a true Scotsman would keel over at the thought of a chocolate scone. But these are quite restrained, even though they contain three forms of chocolate: milk, bittersweet, and cocoa powder. I use cut-up bittersweet chocolate for the chunks in the scones instead of chocolate chips because the latter are seldom made from high-quality chocolate.
Serve the scones with butter, clotted cream, or nothing. I prefer mine plain, since the chocolate has plenty of richness.
Keep the scones loosely covered with plastic wrap on the day they are baked. Double wrap in plastic and freeze for longer storage. Defrost and reheat at 375°F (190°C) for about 5 minutes before serving, or to warm cooled freshly baked scones.
Finish these with the Almond Topping from the Ginger Scones.
© 2008 Nick Malgieri. All rights reserved.