Triple Chocolate Scones

Preparation info

  • Difficulty

    Medium

  • Makes

    12

    large scones

Appears in

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.

Ingredients

  • 3 ounces (75 grams) milk chocolate, cut into ¼inch (6-mm) pieces
  • ¼ cup alkalized (Dutch process) cocoa powder, sifted after measuring
  • cup sugar
  • 2⅔ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into 12 pieces
  • 6 ounces (175 grams) bittersweet chocolate, cut into ½-inch(1-cm) chunks
  • 1 large egg
  • ¾ cup milk
  • 1 cookie sheet or jelly-roll pan lined with parchment or foil

Method

  1. Set a rack in the middle level of the oven and preheat to 400°F (200°C).
  2. Combine the milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate is finely ground. Don’t over-process or the chocolate will melt.
  3. Add the flour, baking powder, and salt and pulse 5 to 6 times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, 10 to 12 pulses. Add the bittersweet chocolate chunks to the bowl.
  4. Quickly whisk the egg and milk together and add to the bowl. Pulse 3 or 4 times rapidly, until all is thoroughly incorporated but the dough does not form a ball.
  5. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.
  6. Use a bench scraper or a knife to divide the dough into 3 equal pieces. Pat each piece of dough into a disk about 5 inches (13 cm) in diameter. Use a floured bench scraper or a knife to cut each disk into 4 wedges.
  7. Arrange the scones on the prepared pan, keeping them about inches (4 cm) apart all around. Hake the scones until they are well risen, firm to the touch, and the topping is a deep golden color, about 15 minutes.
  8. Arrange the scones on a platter to serve. If possible, serve them immediately after they are baked.

Serving

Serve the scones with butter, clotted cream, or nothing. I prefer mine plain, since the chocolate has plenty of richness.

Storage

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.

Variations

Finish these with the Almond Topping from the Ginger Scones.

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